Eggless Almond Halva with Honey and Turmeric
Halva has a way of feeling both ancient and indulgent at the same time, and this honey-and-turmeric version delivers that same magic with a warm, golden twist. The base is rich, nutty tahini cooked with a honey syrup brought to the firm-ball stage, which gives the finished confection that signature crumbly-yet-fudgy texture without a single egg in sight. Ground turmeric and cinnamon weave through every slice, and toasted almonds add a satisfying crunch that makes each bite feel genuinely special. Because the whole thing sets in the fridge rather than relying on any baked or egg-based structure, it's naturally free of that concern without any awkward substitutions or workarounds. The candy thermometer does the heavy lifting here — hit 250°F and you're on your way to a confection that slices cleanly and holds its shape beautifully on a board. It's the kind of treat that looks impressive enough to gift but is straightforward enough to make on a quiet weekend afternoon.
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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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