1 kilo of sugar
½ kg corn starch (Nisesté)
½ cup of olive oil or sheep and goats’ butter
6 glasses water
200 gr white and roasted almonds
Put in a pot (preferably non-stick) the oil or butter and half kilo sugar and stir so that the sugar starts to melt and gets red. When the mixture starts to froth pour the water, the corn starch and rest of sugar, which you have dissolve into a small basin, into the pan. Continue stirring until mixture is thick, and finally add the almonds.
Empty halva into the pan, straighten the surface with a spoon and let it cool down.