Best Peanut Halva Recipe for Beginners – Foolproof Method

Let me show you how to make halva at home! This easy peanut halva recipe only needs four ingredients and tastes amazing. You will get that perfect crumbly yet slightly chewy texture that makes halva so irresistible.

Check out the honey peanut halva video below; it’s quick and really good.
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What Is Halva Made Of?

Halva is a traditional dessert made in many parts of the world. Most people think of sesame when they hear “halva,” but this version uses peanuts instead. It has a dense, crumbly texture and a slightly chewy bite. What makes this peanut halva stand out is how few ingredients you need and how simple it is to make at home.

Did You Know: The word “halva” comes from the Arabic word ḥalwā, which means “sweet.” There are dozens of variations across the Middle East, Asia, and Europe.

Ingredients for Homemade Peanut Halva with Honey

This halva recipe uses only four ingredients. That’s it. You don’t need anything fancy, and you probably already have most of these at home.

Peanut Halva Ingredients:

• 1¾ cups (250 g) unsalted, skinned peanuts
• ½ cup (100 g) sugar
• 1 tablespoon + 1 teaspoon (25 g) honey
• 1½ tablespoons (20 g) egg white or aquafaba

Top Tip: If you can only find peanuts with skins, rub them in a towel after roasting to get most of the skins off. It helps the texture come out smoother.

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Note: You can use aquafaba or other egg substitutes instead of egg whites if you don’t want to use eggs. Just whip it until it holds its shape and use the same amount.

Equipment You’ll Need

This is a low-fuss recipe, but a few tools will make it easier.

• Food processor or blender
• Electric mixer (or a strong arm and a whisk)
• Saucepan
• Spatula
• Mixing bowls
• Small loaf pan or container
• Parchment paper or plastic wrap

Note: If you don’t have a food processor, it’s going to be hard to get the right texture. Store-bought peanut butter won’t work the same; it’s too soft and oily.

How to Make Peanut Halva Step-by-Step

This halva takes about 15 minutes of hands-on time and then needs to chill in the fridge. The key is to move quickly when mixing the syrup into the whipped egg white.

Step 1: Grind the Peanuts

Put your peanuts in a food processor. Blend for about 30 seconds until they’re finely ground, almost like flour. Add 1 tablespoon of light olive oil (optional, but helpful for texture). Scrape down the sides and blend again until smooth and creamy, like fresh peanut butter.

Top Tip: Don’t blend too long, or it’ll turn into full peanut butter. You want it smooth, but still thick enough to hold shape when mixed with the other ingredients.

Step 2: Beat the Egg White

In a clean bowl, beat the egg white on low until it starts to foam. Then increase to medium-high and keep going until it forms stiff peaks. This takes about 2 to 3 minutes.

Note: You can use aquafaba (the liquid from a can of chickpeas) if you’re avoiding eggs. Use the same amount.

Step 3: Make the Sugar-Honey Syrup

In a saucepan, combine the sugar, honey, and 2 tablespoons of water. Stir it over medium heat until the sugar dissolves and the mixture thickens slightly. It should bubble gently but not caramelize.

Top Tip: Don’t walk away from the stove. Sugar burns fast and ruins the whole batch.

Step 4: Stream Syrup into Egg White

While beating the egg white on medium speed, slowly pour the hot syrup into it in a thin stream. Keep beating for another minute until the mixture turns glossy and thick, like marshmallow fluff.

Did You Know: This step is similar to how Italian meringue is made; hot syrup stabilizes the egg white so it holds its shape and sets up the halva.

Step 5: Mix in the Peanut Paste

Add your peanut paste to the egg white mixture. Use a spatula to gently fold everything together. Don’t stir too hard or you’ll lose the air you just whipped in.

Top Tip: It’s okay if it takes a minute to come together. Just keep folding gently until the mixture is uniform.

Step 6: Press into Pan and Chill

Line a small pan or container with parchment or plastic wrap. Spoon the mixture into it and press it down firmly and evenly. Cover the top with another piece of wrap and refrigerate for at least 3 hours or overnight.

Note: Don’t try to cut it before it sets fully. It needs time in the fridge to firm up and get that classic halva texture.

What Does Peanut Halva Taste Like?

It’s rich and nutty with a natural sweetness from the honey. The texture is crumbly but softens in your mouth. It’s not overly sweet like some store-bought halvas, which makes it perfect with tea or coffee. The honey gives it just a little depth and a floral note that works really well with the roasted peanut flavor.

I’ve made this for friends who didn’t even like halva before, and they all asked for the recipe. One batch doesn’t last long in my fridge.

Check Out Also: If you enjoy this peanut halva recipe, you’ll love my Moist Peanut Butter Cake with Peanut Butter Frosting recipe here.

Storage Tips for Homemade Halva

This halva keeps really well if stored properly.

• Store in an airtight container in the fridge
• Lasts for up to 7 days
• You can freeze it for longer storage, just wrap it tightly and thaw it in the fridge

Top Tip: Cut it into squares before chilling if you want cleaner edges. That way, you don’t have to saw through it once it’s firm.

Variations You Can Try

Once you’ve made this base recipe, there are a few small tweaks you can experiment with.

• Swap peanuts for roasted almonds or cashews
• Add a dash of vanilla extract for extra aroma
• Stir in chopped toasted nuts at the end for texture
• Use maple syrup instead of honey if you prefer
• Stir in ground cardamom, cinnamon, or a tablespoon of sesame seeds
• Stir in a bit of cocoa powder

This recipe gives you a little protein and fiber along with the sweetness. It’s definitely a treat, but not over-the-top sugary like some candy recipes.

Top Tip: Portion it out ahead of time so you don’t keep slicing off “just one more piece” every time you open the fridge. It’s easy to go back for seconds with this one.

More Sweet Treats Below

If you liked the peanut halva, check out the other sweet treat videos on my channel. They’re simple, fun to make, and seriously delicious.

• Sri Lankan Milk Toffee with Condensed Milk – A rich, fudgy bite that melts in your mouth with deep caramel flavor.
• Air Fryer Donuts- Better Than Krispy Kreme – Soft, fluffy, and finished with a sweet glaze, all without deep-frying.
• Air Fryer Brownies – Gooey, fudgy, and dangerously easy to keep going back for seconds.

Which one of these sweet treats are you making first?