Cashew Free Almond Halva with Honey and Turmeric
Halva has a long, storied history across the Middle East and Mediterranean, and this version brings that same silky, crumbly magic right into your own kitchen. The base is pure tahini cooked with a honey syrup taken to the firm-ball stage — that precise temperature is what gives halva its signature texture, somewhere between fudge and nougat. Toasted almonds add a satisfying crunch throughout, while turmeric, cinnamon, and cardamom layer in a warmth that makes every bite feel a little exotic and deeply comforting. Because the entire recipe is built around sesame, honey, and spices, there's no need to scan labels or worry about sneaky tree nut blends that might include cashews — every ingredient here is straightforward and easy to verify. The golden color from the turmeric is genuinely stunning on a cutting board, making this just as impressive to serve to guests as it is to sneak a slice of straight from the fridge. Letting it chill until fully firm is the one step you really can't rush, but the payoff — clean slices with beautiful texture — is absolutely worth the wait.
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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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