Xanthan Gum Free Almond Halva with Honey and Turmeric
Rich, nutty, and warmly spiced, this confection brings together creamy tahini, golden honey, and toasted almonds in a way that feels both ancient and completely irresistible. The technique is the real magic here — cooking the honey syrup to exactly 250°F and streaming it into whipped tahini creates that signature crumbly-yet-fudgy texture without any additives or stabilizers whatsoever. Turmeric and cinnamon weave through every bite, giving the halva a gorgeous golden hue and a depth of flavor that goes far beyond what you'd find in a store-bought block. For anyone avoiding xanthan gum and similar binders, this recipe is a genuine find, because the structure comes entirely from the candy-making process itself — nothing synthetic needed. The toasted almonds add a satisfying crunch that plays beautifully against the dense, melt-in-your-mouth base. It slices cleanly after a couple of hours in the fridge and is best enjoyed at room temperature, when the texture softens just enough to be absolutely perfect.
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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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