Honey Cardamom Crunch Recipes

Steps:

• Heat oven to 275°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix all ingredients except nuts in large bowl. Add nuts; stir to coat.
• Spread nuts in pan. Bake 45 minutes, stirring every 15 minutes. Cool in pan, stirring occasionally.

Steps:

• Bring all ingredients to a boil; reduce heat immediately and simmer for 5 minutes.
• Remove from heat and let stand for 24 hours.
• Reheat over low heat and strain to remove cinnamon sticks and cardamom.
• Place in sterilized jars and garnish with fresh cinnamon sticks.

Steps:

• Heat oven to 375°. Grease a 9" x 13" baking dish; set aside.
• Put 18 tablespoons butter and sugar in a large bowl; beat with a handheld mixer on medium until fluffy.
• Add flour, 3 teaspoons ginger, 1 teaspoons ground cardamom, baking powder, and 1 teaspoons salt; mix until incorporated but still crumbly.
• Transfer mixture to reserved dish; press flat with your hands.
• Bake until shortbread is golden brown, about 20 minutes. Let cool.
• In a 1-qt. saucepan over medium heat, combine remaining butter, ginger, cardamom, and salt and the confectioners' sugar and syrup.
• Bring to a boil and pour over shortbread; cool.
• Cut into 2" rectangles.

Steps:

• Bring carrots in salted water to a boil and cook until just before done. Strain and place in ice water (skip the ice water if serving immediately).
• Before serving, melt butter in a sauté pan over medium heat. Add carrots to heat through and finish cooking.
• Add honey and cardamom, toss, adjust salt and serve.