Chestnut Free Almond Halva with Honey and Turmeric
Sesame-forward and warmly spiced, this halva is the kind of confection that feels both ancient and completely fresh at the same time. Creamy tahini forms the base, cooked with honey syrup to that precise firm-ball stage that gives halva its signature crumbly-yet-melt-in-your-mouth texture. Golden turmeric and cinnamon weave through every bite, while toasted almonds add a satisfying crunch that makes each slice feel genuinely special. The process is more approachable than it looks — a candy thermometer does the heavy lifting, and the stand mixer handles the rest. For anyone navigating tree nut concerns around chestnuts specifically, this recipe leans entirely on almonds, tahini, honey, and spices, with no hidden fillers or ambiguous additions to second-guess. It sets up beautifully in the fridge and slices cleanly into neat portions, making it just as impressive on a dessert board as it is eaten straight from the cutting board. Serve it at room temperature and the texture softens just enough to remind you why halva has been beloved for centuries.
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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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