Pescatarian Almond Halva with Honey and Turmeric
Halva has a way of feeling both ancient and completely indulgent, and this honey-and-tahini version delivers that dense, crumbly, melt-on-your-tongue texture that makes it so hard to stop at one piece. Toasted almonds add a satisfying crunch throughout, while turmeric, cinnamon, and optional cardamom give the whole thing a warmly spiced depth that goes well beyond a standard sweet treat. The technique here is the real key — cooking the honey syrup to exactly 250°F before streaming it into the tahini is what creates that signature fudgy-yet-flaky structure, so a candy thermometer is your best friend. It's a surprisingly approachable confection once you understand the process, and the stand mixer does most of the heavy lifting after the syrup hits the bowl. Since every ingredient is plant-based or derived from nuts and seeds, this fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. A couple of hours in the fridge is all it takes to set up into clean, sliceable pieces that look genuinely impressive on a dessert board. Serve them at room temperature and watch them disappear.
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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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