Pecans have a natural maple flavour, with none of the bitterness of the obligatory Christmas walnut. Spiced caramel makes them irresistible.
Break the cardamom pods open and remove the seeds.
Add them to a frying pan with the pecan nuts and ground ginger, cook over a medium heat for one minute.
Pour five tablespoons of the sugar over the pecans and let it melt, bubble and caramelise.
Tip the caramelised nuts into a bowl and dust with cinnamon and a final sprinkle of sugar.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.