Pecans with cardamom and cinnamon recipe

• 150 g (5.3oz) pecan nuts
• 225 g (7.9oz) jaggery
• 2 tbsp water
• 0.25 tsp heaped tsp ground cinnamon
• 0.25 tsp ground cardamom

1. Toast the nuts on a non-stick pan for 4 minutes or until they catch a light colour and are crisp.
2. Leave them to cool.
3. On a low flame melt the jaggery.
4. Add the water if its stiff.
5. Once the jaggery achieves a caramel type of consistency, add the cardamom and cinnamon and mix well.
6. 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.
7. Please do not use your fingers, hot jaggery burns.

nuts, jaggery, water, ground cinnamon, ground cardamom

Taken from www.lovefood.com/guide/recipes/26500/pecans-with-cardamom-and-cinnamon-recipe (may not work)