Citric Acid Free Almond Halva with Honey and Turmeric
Halva has a reputation for being a specialty-shop treat, but making it at home means you control every single ingredient — which matters a lot when you're avoiding citric acid that often sneaks into packaged sweets and store-bought confections. This version is built on just a handful of clean, whole-food ingredients: rich tahini, raw honey, toasted almonds, and a warm trio of turmeric, cinnamon, and cardamom. The technique is the real magic here — cooking the honey syrup to exactly 250°F and streaming it into whipped tahini creates that signature crumbly, melt-in-your-mouth texture without any additives or preservatives. Golden turmeric gives each slice a beautiful, jewel-toned color that looks far more impressive than the effort involved. Toasting the almonds before folding them in adds a nutty crunch that plays perfectly against the silky, dense base. Once it firms up in the fridge, you slice it into clean pieces that hold their shape beautifully at room temperature — ideal for a dessert board or an afternoon treat with tea.
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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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