Low Iodine Almond Halva with Honey and Turmeric
Sesame-based confections like this one are a natural fit for low-iodine eating, since every ingredient here — tahini, raw almonds, honey, and warm spices — sidesteps the seafood, dairy, and iodized salt that make so many sweets off-limits. The result is a dense, fudgy halva with a nutty depth from toasted almonds and a gorgeous golden hue from turmeric, finished with whispers of cinnamon and cardamom. The technique is more approachable than it looks: you're essentially cooking a honey syrup to the firm-ball stage and streaming it into tahini, which transforms the mixture into something silky, matte, and almost candy-like. Fine sea salt keeps the sodium source clean, and the spices add complexity without any hidden additives to second-guess. Once it sets in the fridge, you slice it into clean little bars that hold their shape beautifully at room temperature. It's the kind of treat that feels indulgent and special without requiring a single compromise.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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