Walnut Halwa with Orange Blossom Water

Spread the shelled walnuts in a single layer on a dry baking sheet and toast them in an oven preheated to 350°F (175°C) for 8–10 minutes, or until they are lightly golden and fragrant. Watch them carefully, as walnuts can burn quickly. Remove from the oven and allow them to cool for 5 minutes. Once cooled, transfer to a food processor and pulse until they reach a coarse, crumbly texture — not a paste. Some small chunks are desirable for texture.

In a heavy-bottomed medium saucepan, combine the granulated sugar and water over medium heat. Stir gently until the sugar dissolves completely, then stop stirring and allow the syrup to cook undisturbed. Attach a candy thermometer and cook until the syrup reaches the soft ball stage, 235–240°F (112–115°C). This stage is critical — the syrup should form a soft, pliable ball when a small amount is dropped into cold water.

Once the syrup reaches the correct temperature, reduce the heat to low and carefully stir in the honey and unsalted butter. Stir continuously with a wooden spoon until both are fully melted and incorporated into a smooth, unified mixture. The mixture will bubble vigorously — this is normal. Continue to cook and stir on low heat for another 3–4 minutes until the mixture thickens slightly and begins to pull away from the sides of the pan.

Remove the pan from the heat and quickly fold in the ground walnuts, ground cinnamon, and orange blossom water. Stir vigorously and thoroughly to ensure every bit of walnut is evenly coated in the sweet, fragrant syrup mixture. The mixture will be thick and stiff — work quickly before it begins to set. Taste and adjust the orange blossom water if a stronger floral note is desired, adding it one teaspoon at a time.

Immediately transfer the hot walnut mixture into a greased or parchment-lined square baking pan (approximately 8x8 inches). Using the back of a spoon or an offset spatula dipped in cold water to prevent sticking, press the mixture firmly and evenly into the pan to a uniform thickness of about 3/4 inch. While still warm, sprinkle the toasted sesame seeds evenly over the top and press them gently into the surface so they adhere when the halwa sets.

Allow the halwa to cool at room temperature for at least 1 hour until it is completely firm and set. Do not refrigerate during this initial cooling phase, as condensation can make the surface sticky. Once set, use a sharp knife to cut the halwa into small diamond or square shapes, which is the traditional Moroccan presentation. Wipe the knife between cuts for clean, precise edges.

Instead of: Walnuts

Use: Almonds or pistachios can be used for a different flavor profile. Almonds should be blanched and peeled before grinding, while pistachios lend a beautiful green color and a milder, sweeter taste.

Instead of: Orange Blossom Water

Use: Rose water is the closest substitute and is equally authentic in Moroccan cuisine. Use the same quantity, as it has a similarly intense floral aroma. For a citrus note without floral water, a small amount of finely grated orange zest can be used.

Instead of: Honey

Use: Light corn syrup or golden syrup can substitute for honey in equal measure, though neither will replicate the complex floral notes of Moroccan honey. For a vegan version, agave nectar works well as a binding sweetener.

Instead of: Unsalted Butter

Use: Coconut oil can replace butter for a dairy-free version, adding a subtle coconut undertone. Alternatively, smen (Moroccan aged clarified butter) can be used for a more intensely traditional flavor.