Helwa Tat-Tork - cooking recipe

Ingredients

100 g sugar
130 g tahini (sesame paste)
6 tablespoons water
whole roasted almonds
vanilla

Preparation

In a thick bottomed saucepan put the sugar and the water over a slow burner until the sugar dissolves. At this stage it can be stirred but not any more after it boils.
Let it boil until a sugar thermometer shows 140 deg Celsius.
Meanwhile in a heat proof container mix the tahini, almonds and vanilla.
As the sugar mixture reaches the required temperature (140) pour it onto the tahini mixture in a slow steady stream whilst mixing well.
As soon as the mass solidifies transfer it to an airtight container and store when cool.
PS. After storing some oil oozes out but it does not impair its goodness.
Enjoy.