Slanchogledov Halva (Bulgarian Sunflower Seed Halva)
A dense, fudge-like Bulgarian confection made from toasted sunflower seeds ground into a paste and bound with sugar and butter - a homegrown alternative to sesame tahini halva that emerged because Bulgaria grows sunflowers, not sesame; toasting the seeds first, rather than grinding them raw, is what gives the halva its deep, nutty flavor instead of a flat, grassy one.
⏱ 30 min🍽 8 servings
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Ingredients
- •2 cups sunflower seeds, shelled
- •1 1/4 cups powdered sugar
- •1/2 cup butter, melted
- •1 tsp vanilla extract
Steps
- 1.Toast the sunflower seeds in a dry skillet over medium heat, stirring often, for 5-7 minutes, until fragrant and lightly golden - toasting first is what gives the halva its deep, nutty flavor instead of a flat, grassy one.
- 2.Let the seeds cool slightly, then grind them in a food processor until they form a smooth, slightly oily paste, scraping down the sides as needed, about 3-5 minutes.
- 3.Add the powdered sugar, melted butter, and vanilla to the ground seeds and process again until fully combined into a thick, uniform paste.
- 4.Press the mixture firmly into a lined loaf pan or small dish, smoothing the top.
- 5.Chill in the refrigerator for at least 2 hours, until firm enough to slice.
- 6.Cut into small squares or bars to serve.