Combine the tahini and vanilla extract in a large bowl, whisking together with a hand whisk, and then set it aside.
Combine the glucose syrup, sugar, and water in a saucepan, heat over medium heat, and simmer until the caramel reaches a temperature between 120-125°C/248-257° F.
Remove from the heat, pour a portion of the syrup into the tahini mixture, and swiftly mix with a wooden spoon. Gradually incorporate the remaining syrup in batches, stirring continuously.
Add 150 grams (1 cup) of almonds to the mixture and stir until it becomes homogeneous. Take a rectangular mold 30x12 cm (12x5 inches), grease it thoroughly, sprinkle the remaining almonds on the bottom, and pour the halva mixture on top.
Spread the halva evenly in the mold, cover with cling film, and let it sit for 12 hours to solidify.
Cut into pieces and serve.
Notes
Chef’s tip: when adding the caramel to the mixture in order to attain the intended fibrous consistency. Feel free to replace almonds with your preferred nuts or add other types of nuts to the almonds.
