Pecans with cardamom and cinnamon recipe
I love these crunchy bites - they taste so ridiculously good. The cardamom and cinnamon are definitely present and warm the dish up and add so much depth and flavour.
Ingredients
- 150 g pecan nuts
- 225 g jaggery
- 2 tbsp water
- 0.25 tsp heaped tsp ground cinnamon
- 0.25 tsp ground cardamom
- 5.3 oz pecan nuts
- 7.9 oz jaggery
- 2 tbsp water
- 0.25 tsp heaped tsp ground cinnamon
- 0.25 tsp ground cardamom
- 5.3 oz pecan nuts
- 7.9 oz jaggery
- 2 tbsp water
- 0.25 tsp heaped tsp ground cinnamon
- 0.25 tsp ground cardamom
Details
- Cuisine: Indian
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Toast the nuts on a non-stick pan for 4 minutes or until they catch a light colour and are crisp. Leave them to cool.
- On a low flame melt the jaggery. Add the water if it’s stiff.
- Once the jaggery achieves a caramel type of consistency, add the cardamom and cinnamon and mix well.
- Turn the flame to a very low flicker and mix in the pecans and pull them out with tongs individually and lay them on baking paper to cool. Please do not use your fingers, hot jaggery burns.
Like what you see? Check out more of Deena's recipes at deenakakaya.com
You might also like
Comments
Be the first to comment
Do you want to comment on this article? You need to be signed in for this feature