Pecans with cardamom and cinnamon recipe

1. 1

   Toast the nuts on a non-stick pan for 4 minutes or until they catch a light colour and are crisp.

2. 2

   Leave them to cool.

3. 3

   On a low flame melt the jaggery.

4. 4

   Add the water if its stiff.

5. 5

   Once the jaggery achieves a caramel type of consistency, add the cardamom and cinnamon and mix well.

6. 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. 7

   Please do not use your fingers, hot jaggery burns.

* Per serving · 4 servings · Values may vary.

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