This book had some of the most famous Indian recipes that have been slightly changed to give it a Western Touch.
But this Nut Brittle recipe was one that really took me back home and reminded me of childhood memories.
The recipe is simple, the ingredients are basic. But, I changed it up a bit. The original recipe asks for 4 cups of sugar,
but I used 2 cups of sugar and 1 cup of Maple Syrup.
2 cups sugar + 1 cup maple syrup
Make caramel with sugar and syrup in a heavy bottom saucepan in medium heat, until it looks amber.
Stir constantly with a wooden spoon to avoid hard lumps. Cover lid to create condensation for sugar to melt faster.
This all takes about 10-15 minutes.
When sugar has all melted and looks like brown caramel, add the cardamom and cinnamon powder,
stir and add the toasted nuts and stir lightly to combine all.
pour the mixture into the baking sheet and spread evenly to fill all blanks.
Let mixture cool either in room or refrigerator.
wait 30 minutes to 1 hour. Then break into desired pieces!