Sunflower-Sesame Halvah

Lightly coat an 8-inch-square baking dish with spray oil.

Line the bottom with parchment paper and lightly coat the parchment with spray oil.

Combine sunflower seeds and sesame seeds in a large skillet and place over medium heat.

Toast, shaking the pan frequently, until seeds are golden and fragrant, 4 to 5 minutes.

Remove from the heat and stir in tahini.

Combine honey, sugar, lemon juice and salt in a medium, deep saucepan and place over medium heat.

Bring to a boil, stir and insert a candy thermometer, making sure it is not touching the bottom of the pan.

Cook, stirring as needed to keep mixture from foaming up over the top of the pan, until the thermometer registers 230°F.

Remove from the heat and carefully stir in tahini mixture.

Pour halvah into the prepared dish and let cool.

Cover the dish with plastic wrap and refrigerate for at least 6 hours or overnight.

Run a paring knife around the edge to loosen halvah, place on a cutting board and cut into 1-inch squares.

Halvah will keep in and airtight container in the refrigerator for up to 1 month; bring to room temperature to soften slightly before serving.