Carrageenan Free Almond Halva with Honey and Turmeric

Halva has a way of feeling both ancient and completely indulgent at the same time, and this honey-and-turmeric version delivers that same magic with a warm, golden twist. The base is pure tahini — rich, nutty, and deeply satisfying — cooked with honey syrup to that perfect firm-ball stage so the final texture is dense, fudgy, and sliceable without any stabilizers or additives. That matters more than it sounds, because many store-bought confections and specialty sweets quietly rely on carrageenan as a binder or texture agent, and this recipe achieves its structure entirely through technique and temperature. Toasted almonds folded in at the end add a satisfying crunch and a toasty depth that plays beautifully against the floral sweetness of the honey. Turmeric gives every slice a gorgeous amber hue and a subtle earthiness, while cinnamon and optional cardamom round out the spice profile into something that feels almost exotic. The process is straightforward once you have a candy thermometer on hand — cook the syrup, stream it into the tahini, beat until matte, and press into a pan. Slice it cold, serve it at room temperature, and watch it disappear faster than you expected.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →