Homemade Peanut Halva: A Step-by-Step Recipe with Photos

Peanut halva – a popular Eastern sweet, the classic recipe for which is easy to recreate at home. Today, we'll show you step-by-step how to make this delicious and healthy recipe at home without adding flour or semolina.

Nutritional value per serving

440 kcal

Proteins: 10.3 g
Fats: 32.6 g
Carbohydrates: 26.3 g

*Nutritional value is calculated per 100g of ingredients

Total time: 40 min
Time in the kitchen: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 8

Peanut halva is a Turkish dish, although the recipe has long been popular in many Mediterranean countries, just like the classic sesame tahini halva.

Nut halva can also be made with cashews, almonds, or pistachios, but the version made with crushed peanuts and honey is especially popular with children. Eastern women have long prepared this treat at home, but if you're planning to treat your family for the first time, keep the following in mind:

Peanuts can cause an allergic reaction;
the dish has a fairly high calorie content;
When consumed in large quantities, nut halva is not very beneficial for the body, as it contains a lot of sugar and fatty nuts.

The optimal amount of calorie-rich nut halva for people with a sedentary lifestyle is 20 grams per day! Children can consume slightly more – 40 to 60 grams.

Moreover, the preparation of the dish itself is not difficult, and even a novice cook can cope with the task by following detailed photo instructions.

Tip! Our recipe uses 20 grams of egg white, but if you want a completely plant-based halva, use a similar amount of aquafaba (the cooking liquid from legumes or canned peas, beans, or chickpeas).

Homemade Turkish peanut halva

Traditional Peanut Halva – A Step-by-Step Recipe with Photos

Ingredients

Servings

Peanut

250 G
Sugar

100 G
Honey

25 G
Water

50 ml
Egg white

20 G

Preparation

Step 1

Since we're making peanut halva, we'll start by preparing the nuts. Lightly roast the peanuts in a frying pan, oven, or microwave, and then peel them.

Step 2

Using a blender, grind the nuts.

You can grind the peanuts in batches until you get a homogeneous nut paste.

Step 3

During the intensive grinding process, the nut releases oil, resulting in a soft, homogeneous mass, as shown in the photo.

Step 4

Pour 100 grams of sugar, 25 grams of natural honey and 50 ml of water into a saucepan.

Honey can be replaced with a similar amount of invert syrup, or halva can be prepared without honey, simply using 125 grams of sugar.

Step 5

First, heat the mixture over low heat until the sugar and honey are completely dissolved, bring to a boil and cook to 120℃.

Step 6

Beat the egg whites (or aquafaba) with a mixer until fluffy.

To make the foam thicker, you can add a teaspoon of sugar.

Step 7

Pour the syrup into the egg white mixture in a thin stream, continuing to whisk vigorously. Continue whisking for approximately 3 more minutes until the mixture is smooth.

Step 8

Add nut paste to the protein and mix the mixture with a spatula until smooth.

At this stage, you can optionally add whole roasted peanuts to the halva or separate half of the mixture and add cocoa to achieve an original two-color texture, similar to Boguchar halva.

Step 9

Place the halva in a container lined with cling film and let it cool to room temperature.

Step 10

Transfer the cooled halva block to a plate and leave to dry in a cool, dark place. Nut halva takes longer to dry than classic sunflower seed halva – approximately 1-2 days.

Step 11

The finished halva is then cut into attractive slices for serving. You can also garnish the dish with whole peanuts.

Prepared halva, according to GOST standards, can be stored for a fairly long time (up to 2 months) at a temperature no higher than 18°C and humidity no higher than 70%, but is best stored in the refrigerator. This oriental sweet should be kept away from direct sunlight and sudden temperature changes, which can cause condensation.

We also offer you a step-by-step video recipe for making homemade peanut halva: