- 100 g unsalted butter or margarine
- 1/3 cup vegetable oil
- 2 cups flour
- 100 g almonds, finely chopped
- 2 cups sugar
- 3 cups water
Directions:
1) Combine the sugar and water in a saucepan and bring it to a boil. Stir it occassionally until the sugar is dissolved then turn off the heat
2) Melt the butter or margarine in a large, shallow pan. When the butter is bubbly, add the chopped almonds and the flour all at once
3) Work the butter all the way through the flour using a wooden spoon. Reduce the heat to low. Stir the flour and butter mixture by turning it over with the wooden spoon. Do this continuosly over very low heat for at least 15 minutes. The flour should slowly turn golden brown and take on a toasted aroma. Make sure to turn the mixture over evenly and be care not to let it brown too quickly
4) When the mixture is ready, turn off the heat
5) Add the water and sugar mixture all at once and let it bubble up. Stir the liquid through the flour as it's bubbling. Continue to stir the mixture as it cools down. The helva will begin to bind together and form a ball. It should be soft but firm and take on a shiny texture
6) While the ball of helva is still hot, you can shape it as you wish. You can use a large spoon to make oval-shaped individual helva, or you can press the helva down in a shallow serving dish. When it's cool, you can cut it into squares
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