Seed Oil Free Almond Halva with Honey and Turmeric
Halva has a reputation for being a specialty-shop treat, but making it at home means you know exactly what went into it — and this version is genuinely stunning. Tahini and honey form the base, cooked to a precise firm-ball stage so the final texture is dense, crumbly, and satisfying in that deeply old-world way. Warm spices like turmeric, cinnamon, and cardamom give each slice a golden hue and a fragrance that fills the kitchen the moment the syrup hits the mixer. Toasted almonds folded throughout add a gentle crunch that keeps every bite interesting. What makes this recipe work so well for anyone avoiding industrially processed fats is that the richness comes entirely from tahini — pure sesame paste — and honey, with no refined or hydrogenated oils anywhere in sight. The technique is straightforward once you have a candy thermometer handy, and the payoff is a confection that looks impressive on a board and tastes even better at room temperature. Slice it thin, serve it with tea, and watch it 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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