Walnut Free Almond Halva with Honey and Turmeric
Halva has a way of feeling both ancient and completely indulgent at the same time, and this honey-and-tahini version absolutely delivers on that promise. The base is rich, sesame-forward tahini cooked with a honey syrup to the firm-ball stage, which gives the finished slab that signature crumbly-yet-fudgy texture halva lovers obsess over. Toasted almonds add a satisfying crunch throughout, while turmeric and cinnamon bring a warm, golden depth that makes every bite feel a little more special. The cardamom is optional, but if you have it on hand, it rounds out the spice profile beautifully. For anyone navigating tree-nut concerns around walnuts specifically, this recipe leans entirely on almonds, tahini, and pantry spices — no walnuts anywhere in the ingredient list. The candy thermometer step might sound intimidating, but it's genuinely the key to getting that perfect, sliceable texture rather than a sticky mess. Once it's chilled and sliced, you'll have a stunning confection that looks like it came from a specialty shop.
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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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