This halva is sweet and at the same time just a little savory. The recipe makes for a small batch. Once you’re familiar with it, you can easily double it—if you have enough self-control to not eat the whole thing on your own. You can also adapt it to your liking by using different kinds of nut or seed butters and other nuts or seeds as well.
Start small with the amount of yeast spread if you’re new to it, and adjust the quantity in future batches. Keep in mind that some yeast spreads are stronger-tasting than others. We’re looking at you, Vegemite. Ideally, go with unsalted peanut butter as the yeast spread will obviously bring its own saltiness. If you cannot find unsalted peanut butter, definitely go with the lower amount of yeast spread.
YIELD: 16 (1-inch [2.5-cm]) squares
½ cup (110 g) packed organic light brown sugar or Sucanat
6 tbsp (90 ml) unsweetened canned coconut cream
1 to 2 tsp (8 to 16 g) yeast spread (such as Marmite, Vegemite or Cenovis), to taste
1 tsp (5 ml) pure vanilla extract
½ cup (128 g) natural crunchy peanut butter (preferably unsalted)
¼ cup (30 g) unsalted dry roasted peanuts
Be sure to have all the ingredients measured and ready on the counter before getting started. Place the sugar and coconut cream in a medium saucepan. Bring to a boil on medium-high heat, stirring to dissolve the sugar crystals. Continue to cook on medium heat, using a pastry brush to brush any sugar crystals from the sides of the saucepan. Do not stir.
Cook until the bubbling mixture reaches 240°F (115°C) on a candy thermometer. This will take about 8 to 10 minutes. Turn off the heat. Use a whisk to stir in the yeast spread to ensure that it gets fully dissolved. Then stir in the vanilla, followed by the peanut butter. Make sure each ingredient is fully incorporated. Fold the peanuts into the mixture with a rubber spatula.
Transfer the mixture to a small baking sheet lined with parchment paper, and evenly spread it into a 4-inch (10-cm) square. Let cool completely before transferring to the refrigerator to further set for at least 2 hours or, even better, overnight. Cut into small portions, and enjoy with a hot cup of tea or coffee. Leftovers can be stored in the refrigerator, wrapped tightly, for up to 2 weeks.