Almond Halva

Halva is a fudge-like treat made with tahini, a creamy spread made from ground sesame seeds. It’s a popular dessert in many parts of the world, often displayed in large bricks in open markets, ready to be sliced for eager customers. It’s decadently rich, so it’s sure to satisfy your sweet tooth!

Prep Time
10 minutes
Cook Time
20 minutes
minimum 12 hours (preferably up to 24 hours) chilling/developing time
Slices of almond halva on a platter

Redpath® Dark Brown Sugar & Redpath® Special Fine Granulated Sugar 2kg

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deeper caramel taste, it adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Special Fine Granulated Sugar 2kg

Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg

Loaf pan (8½ x 4½ inches)

Parchment paper

Small bowl

Heavy bottomed saucepan

Measuring cups and measuring spoons

Liquid measuring cup

Large heatproof bowl

Medium saucepan

Large heatproof rubber spatulas

Candy or food thermometer

12 to 24 servings (depending on how you slice it)
  • ¾ cup (107 g) whole almonds, toasted and roughly chopped, divided
  • 3 tbsp (28 g) sesame seeds (white, black, or a mix), toasted, divided
  • 1 cup (200 g) Redpath® Granulated Sugar
  • ½ cup (109 g) Redpath® Dark Brown Sugar
  • ½ cup (125 ml) water
  • ½ tsp (3 g) salt
  • 1 cup (250 ml / 241 g) tahini, well stirred
  • ½ cup (125 ml / 126 g) natural almond butter, well stirred
  • 1 tsp (5 ml) pure vanilla extract

Step 1

Grease and line an 8½ x 4½-inch loaf pan with parchment paper, leaving a 2-inch overhang on the longer sides for easy unmoulding.

Step 2

In a small bowl, mix together ¼ cup (36 grams) of the chopped almonds and 1 tablespoon (9 grams) of the sesame seeds. Set aside.

Step 3

In a medium, heavy-bottomed saucepan, combine the Redpath® Granulated Sugar, the Redpath® Dark Brown Sugar, water, and salt. Place on medium-low heat until the sugar is completely dissolved and mixture has no sandy feel to it. Increase temperature to medium and stir until it just begins to boil. Do not stir at this point. Clip or insert a thermometer into the sugar mixture, making sure that the thermometer does not touch the bottom of the pan for an accurate reading. Cook the sugar mixture until it reaches 250°F (121°C). This is known as the hard ball stage – a spoonful of the sugar mixture dropped into cold water should harden enough to form into a hard ball that gives slightly under pressure.

Step 4

While the sugar syrup is slowly reaching the hard ball stage, place a medium-size saucepan with about 2 inches of water onto medium-high heat. Bring to a boil. Decrease temperature to low so the water is just barely simmering.

Step 5

In a large, heatproof bowl, combine the tahini, almond butter, and vanilla extract. Place the bowl over the pot of hot water, ensuring the bottom of the bowl does not touch the surface of the water, and stir until thoroughly combined and warmed through. Stir in the remaining ½ cup (71 grams) of almonds and the remaining sesame seeds. Keep warm, stirring occasionally.

Step 6

When the sugar syrup is a few degrees below 250°F (121°C), carefully remove the bowl of tahini from the pot, wiping the moisture from the bottom of the bowl. Once the sugar syrup comes to the correct temperature, immediately remove from heat. If you can, gradually stream the sugar syrup into the tahini mixture with one hand while continually stirring with a heatproof spatula with the other. Or, if you have a partner, have one person stream the sugar syrup into the bowl while the other person stirs it in. Stir until mixture just begins to pull away from the bowl (about 30 seconds); do not overmix, or the mixture will become crumbly.

Step 7

Step 8

Once ready and set, remove halva with the help of the parchment paper overhangs. With a sharp chef’s knife, cut into slices or slice as desired. 

Store in an airtight container in a cool, dry place for up to 2 weeks or in the fridge for up to 3 weeks.

Slices of almond halva on a bed of raw almonds