Halwa Dyal Makina

Ingredients

• 400 gGranulated sugar
• 120 mlWater
• 2 tbspHoney
• 1 tbspFresh lemon juice
• 150 gRoasted peanuts, chopped
• 100 tbspToasted sesame seeds
• 2 tbspVegetable oil, for hands and surface
• 3 tbspPowdered sugar or cornstarch, for dusting

Instructions

1. 1

   Lightly oil a heatproof work surface (such as a marble slab or baking sheet) and set aside.

2. 2

   In a heavy-bottomed saucepan, combine the sugar, water, honey, and lemon juice. Cook over medium heat without stirring, until the mixture reaches the hard-ball stage (about 120-130°C / 250-265°F on a candy thermometer) — it should form a firm ball when a small amount is dropped into cold water.

3. 3

   Immediately pour the hot sugar mixture onto the oiled surface and let it cool for a few minutes until it is just cool enough to touch but still very pliable.

4. 4

   Oil your hands well, then begin pulling and folding the sugar mass repeatedly, stretching it out and folding it back on itself, the same motion the traditional machine performs, until it turns opaque, pale, and develops a satiny sheen (this can take 10-15 minutes of steady pulling).

5. 5

   Once the candy is light in color and holds its shape when stretched, flatten it into a long strip and press the chopped peanuts and toasted sesame seeds evenly into the surface.

6. 6

   Fold and roll the candy to distribute the nuts and seeds throughout, then shape into a thick log or flattened slab.

7. 7

   While still slightly warm and pliable, cut or twist the candy into bite-sized pieces using oiled scissors or a knife.

8. 8

   Dust the pieces lightly with powdered sugar or cornstarch to prevent sticking.

9. 9

   Let cool completely and store in an airtight container, layered with parchment paper, at room temperature.