MSG Free Almond Halva with Honey and Turmeric
Silky, golden, and deeply nutty, this confection is the kind of treat that feels like it came from a specialty shop — yet every ingredient in it is clean and straightforward. Tahini forms the rich, sesame-forward base, while a honey syrup cooked to the firm-ball stage gives the finished slab its signature crumbly-yet-melt-in-your-mouth texture. Turmeric lends a warm, earthy undertone and that gorgeous amber hue, and cinnamon plus cardamom round everything out with gentle spice. Toasted almonds folded in at the end add crunch and a roasty depth that makes each slice genuinely satisfying. For anyone navigating flavor enhancers and additive-heavy packaged sweets, this recipe is a breath of fresh air — honey, spices, nuts, and tahini, nothing more. The candy-thermometer step sounds technical, but it's really just a matter of patience and watching the pot; once you nail it, the whole thing comes together in minutes. Slice it thin, let it come to room temperature, and watch it disappear fast.
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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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