Oats Free Almond Halva with Honey and Turmeric
Rich, nutty, and warmly spiced, this confection is a stunning example of how a handful of pantry staples can produce something that feels genuinely luxurious. Tahini forms the silky backbone, while toasted almonds add crunch and a honey syrup cooked to the firm-ball stage gives the whole thing that signature crumbly-yet-fudgy halva texture. Turmeric lends a gorgeous golden hue and a subtle earthiness that plays beautifully against the cinnamon and cardamom. Every single ingredient here is naturally free of oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden grain additives sneaking into your treat. The technique looks impressive but is really just about patience — watching the thermometer and pouring the syrup slowly into the tahini does all the heavy lifting. Once it's chilled and sliced, you get clean, elegant pieces that are equally at home on a dessert platter or wrapped up as a gift. Serve at room temperature so the texture softens just enough to melt on your tongue.
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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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