Barley Free Almond Halva with Honey and Turmeric
Rich, nutty, and warmly spiced, this confection is the kind of treat that feels both ancient and completely irresistible. Tahini forms the silky backbone, while toasted almonds add crunch and a honey syrup cooked to the firm-ball stage gives the whole thing its signature dense, crumbly texture. The turmeric brings a subtle earthiness and a gorgeous golden hue, and cinnamon and cardamom round everything out with gentle warmth. For anyone navigating grain sensitivities, this is a genuinely satisfying sweet — every single ingredient is naturally free of barley and its derivatives, so there's no label-scanning stress involved. The technique is straightforward once you understand the candy thermometer step: hit 250°F and pour steadily, and the halva practically makes itself. A couple of hours in the fridge is all it takes to set into clean, sliceable pieces that are perfect served at room temperature when the texture softens just enough to melt on your tongue.
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Learn more →Ingredients
16 servings
- 2 cups tahini, well-stirred and at room temperature
- 1 cup raw almonds, roughly chopped
- 1 cup honey
- ¼ cup water
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¼ tsp ground cardamom (optional)
Instructions
- 1
Line an 8×4-inch loaf pan with parchment paper, leaving an overhang on the long sides. Place the tahini in the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer) and set aside at room temperature.
- 2
Toast the chopped almonds in a dry medium saucepan over medium heat, stirring frequently, until golden and fragrant, about 4–5 minutes. Transfer to a small bowl and set aside. Wipe out the saucepan.
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