Middle Eastern Sweets Middle EasternEasy

Slow Cooker Almond and Coconut Halva with Salted Caramel Drizzle

Name: Slow Cooker Almond and Coconut Halva with Salted Caramel Drizzle
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 16 servings
Cuisine: Middle Eastern
Ingredients: 1 cup (270 g) tahini (sesame paste), at room temperature; ¾ cup (255 g) honey; 4 tablespoons (57 g) unsalted butter, cut into small cubes; 1 cup (140 g) almonds, raw, toasted, coarsely chopped; ¾ cup (70 g) unsweetened shredded coconut; 1 teaspoon (5 ml) vanilla extract; ½ teaspoon (3 g) fine sea salt; ¾ cup (150 g) granulated sugar; ¼ cup (60 ml) water; 3 tablespoons (43 g) unsalted butter, cold, cut into cubes; ¼ cup (60 ml) heavy cream, at room temperature; ¾ teaspoon (4 g) fleur de sel or sea salt flakes

From the MyKitchenBank Kitchen

A silky, nutty halva made with tahini, toasted almonds, and shredded coconut, gently warmed in the slow cooker for an even, creamy texture. The halva is topped with a homemade salted caramel drizzle that adds sweet-salty contrast. This Middle Eastern confection is rich, deeply flavored, and requires minimal hands-on time—perfect for serving warm or cooling to slice into squares.

Prep: 15 min
Cook: 1 hr 30 min
Wait: 2 hr
Total: 3 hr 45 min
Makes: 16 squares or 1 lb 4 oz (567 g) halva

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Steps

Before you start

Line an 8×8-inch (20×20 cm) baking pan with parchment paper for easy removal
Toast almonds in a dry skillet over medium heat for 5–7 minutes until fragrant, then coarsely chop
Have all ingredients measured and ready—the slow cooker step moves quickly once you begin

1
Combine tahini and honey
- In your 6-quart slow cooker, combine 1 cup (270 g) tahini and ¾ cup (255 g) honey.
- Stir with a rubber spatula until the mixture is smooth and well combined, breaking up any clumps.
- The mixture will be thick and slightly granular.
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Ready when: Mixture is smooth and combined
Tip: Tahini that's been sitting can separate; stirring it into the honey helps reincorporate the oils
2
Add butter and stir
- Add 4 tablespoons (57 g) unsalted butter, cut into small cubes, to the slow cooker.
- Stir continuously for 1–2 minutes until the butter is fully incorporated and the mixture is smooth and glossy.
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Ready when: Mixture is shiny and butter is completely melted
Tip: Cold butter will break up quickly in the warm tahini; don't rush this step or the mixture may become grainy
3
Fold in almonds and coconut
- Gently fold in 1 cup (140 g) coarsely chopped toasted almonds and ¾ cup (70 g) unsweetened shredded coconut using a rubber spatula.
- Fold until the nuts and coconut are evenly distributed throughout the tahini base, about 20–30 folds.
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Ready when: Almonds and coconut are evenly mixed throughout
Tip: Fold gently to keep the almonds coarse and the texture light; overmixing can make the halva dense
4
Season the halva
- Add 1 teaspoon vanilla extract and ½ teaspoon (3 g) fine sea salt.
- Stir until evenly combined, about 10–15 gentle folds.
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Ready when: Vanilla and salt are evenly distributed
Tip: The salt brings out the nutty flavors; don't skip it even though the amount seems small
5
Cook on low in slow cookerOven 170°F / 75°C
- Cover the slow cooker and set it to LOW.
- Cook for 1 hour, stirring every 15 minutes (4 times total) with a rubber spatula, scraping the sides and bottom.
- The mixture will gradually become creamier and lighter in color as it warms and the oils release.
- After 1 hour, the halva should be smooth, creamy, and warm to the touch (around 160–170°F / 71–77°C), with no visible graininess.
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Ready when: Mixture is very smooth, creamy, and warm; no graininess visible
Tip: Slow cooking prevents the halva from becoming overly warm (which can separate it) while ensuring even heating and development of flavor
6
Transfer to prepared pan
- Turn off the slow cooker.
- Working quickly, pour the warm halva into your parchment-lined 8×8-inch (20×20 cm) baking pan.
- Use a rubber spatula to spread it evenly into the corners, smoothing the top as much as possible.
- The halva will be warm and workable at this point.
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Ready when: Halva is evenly spread and level in the pan
Tip: Work quickly while the halva is warm so it spreads easily; if it starts to set, return it to the slow cooker for 5 minutes to warm
7
Cool and set
- Let the halva cool at room temperature for 1 hour, then transfer the pan to the refrigerator for at least 1 hour more (or up to 8 hours) until firm enough to cut into squares.
- The halva will set as it cools.
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Ready when: Halva is firm to the touch and holds its shape when pressed lightly
Tip: Don't rush the cooling; properly set halva will slice cleanly without crumbling
8
Make the caramel sauceOven 350°F / 175°C
- While the halva cools, prepare the salted caramel.
- In a small heavy-bottomed saucepan, combine ¾ cup (150 g) granulated sugar and ¼ cup (60 ml) water.
- Stir gently over medium heat until the sugar dissolves, about 1–2 minutes.
- Stop stirring once the sugar is dissolved (around 1 minute).
- Continue cooking, without stirring, until the mixture becomes a deep amber color, about 5–7 minutes more.
- Watch carefully—it goes from light amber to burnt quickly.
- When it reaches deep amber (around 350°F / 177°C on a candy thermometer, if using), remove from heat.
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Ready when: Caramel is deep amber in color, resembling weak tea
Tip: Never stir caramel once the sugar dissolves, as this can cause crystallization; simply swirl the pan if you need to mix it
9
Finish the caramel
- Remove the saucepan from heat and immediately whisk in 3 tablespoons (43 g) cold unsalted butter, cut into cubes.
- The mixture will bubble slightly.
- Once the butter is fully incorporated and smooth, carefully pour in ¼ cup (60 ml) heavy cream at room temperature, whisking constantly.
- The caramel will bubble again.
- Continue whisking until the cream is fully incorporated and the sauce is smooth and glossy, about 1–2 minutes.
- Add ¾ teaspoon (4 g) fleur de sel or sea salt flakes and whisk to combine.
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Ready when: Caramel is smooth, glossy, and pale, with no lumps or streaks
Tip: Adding cold butter and room-temperature cream to hot caramel creates a small bubble-up; whisk constantly to prevent lumps from forming
10
Cool the caramel slightly
- Let the caramel cool in the saucepan for 5 minutes, stirring occasionally.
- It will thicken slightly as it cools but should remain pourable.
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Ready when: Caramel is still warm but no longer steaming; consistency is like thick cream
Tip: If the caramel becomes too thick to drizzle, warm it gently over low heat for 30 seconds while stirring
11
Cut halva and drizzle caramel
- Remove the halva from the refrigerator and lift it out of the pan using the parchment paper overhang.
- Place it on a cutting board and cut into 16 squares (a 4×4 grid) using a sharp knife or a bench scraper dipped in hot water and wiped dry between cuts for clean edges.
- Arrange the squares on a serving platter.
- Drizzle each square lightly with the warm salted caramel, or serve the caramel on the side for dipping.
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Ready when: Halva is cut into clean squares; caramel is drizzled or pooled
Tip: Warming your knife between cuts reduces sticking and gives you cleaner, more professional-looking squares

Good to know

Tips

If your tahini is very thick or separated, stir it thoroughly before measuring to ensure you get a good ratio of oil to solids. Room-temperature tahini blends much more easily into the honey.
Toasting almonds yourself (rather than buying pre-toasted) gives far better flavor and ensures they're fresh. Toast them in a dry skillet over medium heat until fragrant and lightly browned, about 5–7 minutes, then cool slightly before chopping.
The slow cooker's gentle, even heat prevents the tahini from seizing or becoming grainy, which can happen if tahini gets too hot too quickly. Stirring every 15 minutes ensures even heating and development of a smooth, creamy texture.
Salted caramel can be made while the halva cools. If you make it ahead, store it in the fridge and gently reheat it before serving so it's drizzle-able.

Make ahead

The halva can be made up to 3 days ahead, wrapped tightly in plastic wrap and refrigerated. The salted caramel can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Gently reheat the caramel in a small saucepan over low heat or in 10-second bursts in the microwave until warm and pourable.

Storage & reheating

Uncut halva keeps at room temperature (up to 72°F / 22°C) for up to 3 days in an airtight container. In the refrigerator, it will last up to 2 weeks. Halva does not freeze well due to its creamy texture. Once cut, individual squares are best eaten within 24 hours of cutting. Store salted caramel in a sealed glass jar in the refrigerator for up to 5 days; reheat gently before serving.

Substitutions

almonds, raw → pistachios or hazelnuts, toasted and coarsely chopped. Use the same weight (140 g). Pistachios will give a lighter color and slightly more delicate flavor; hazelnuts add a deeper, earthier note
unsweetened shredded coconut → sesame seeds, lightly toasted, or additional chopped almonds. Use the same weight (70 g). Sesame adds nuttiness that complements tahini; more almonds increase richness and crunch
heavy cream, at room temperature → whole milk or coconut cream, at room temperature. The caramel will be slightly less rich and silky, but still delicious. Use the same volume (¼ cup / 60 ml)
honey → maple syrup or agave nectar. Use the same weight (255 g). Maple gives a deeper, woodsy flavor; agave creates a slightly thinner halva but is less sweet