Peanut 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 ingredient that goes into it — a real relief when store-bought versions can carry cross-contamination warnings or mystery additives. This version is built on creamy tahini and honey, cooked to the firm-ball stage so the final texture is that signature crumbly-yet-fudgy consistency halva lovers obsess over. Toasted almonds add a warm, nutty crunch throughout every slice, while turmeric and cinnamon give the whole thing a golden, gently spiced depth that feels almost exotic without being fussy. The cardamom is optional, but if you have it on hand, it rounds out the spice profile beautifully. The technique — streaming hot honey syrup into whipped tahini — sounds intimidating, but a candy thermometer takes all the guesswork out of it. Once it's pressed into the pan and chilled, you get clean, elegant slices that look like they came from a boutique confectionery. Serve at 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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