Peanut Butter and Raisin Halvah

  • Prep-Time 10 Mins
  • Cook-Time 8 Mins
  • Servings 1lb


  • 1 lb. of unsweetened peanut butter
  • 1 ¾ c. (350 g.) sugar
  • pinch of salt
  • ⅔ c. Sun-Maid Raisins
  • ½ c. melted milk chocolate
  • ½ c. chopped cocktail peanuts


  • 1

    Add the peanut butter and raisins to the bowl of a stand mixer. Using the paddle, mix for a few seconds to incorporate. Don't mix too long or you'll smash the raisins.

  • 2

    Spray a cake or loaf pan with cooking spray. Line with parchment paper and spray the parchment.

  • 3

    To cook the sugar to 245°F (hard ball stage), add the sugar and a splash of water to a nonstick pan. Cook on medium high until a thermometer reads 245°F. DO NOT STIR.

  • 4

    Immediately pour the sugar into the mixing bowl and mix on low for EXACTLY 30 secs. Pour the mixture into the prepared pan. Cool on a rack until room temp. or in the fridge.

  • 5

    When the halvah is hardened, drizzle the chocolate and peanuts on top. Refrigerate to set the chocolate and then slice.