Walnut Toffee with Cardamom (Indian-Inspired)

Line an 8-inch (20 cm) square baking dish with parchment paper. Crush 6 green cardamom pods, remove the seeds, and grind to a fine powder. Set aside.

In a dry skillet over medium heat, toast the walnuts for 3–4 minutes until fragrant. Set aside to cool.

In a heavy saucepan, combine sugar, butter, and a pinch of salt. Cook over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Continue cooking, stirring occasionally, until the mixture turns a deep amber color (about 5–7 minutes).

Remove the pan from the heat and quickly stir in the toasted walnuts and ground cardamom. Work fast, as the toffee will start to harden.

Pour the hot toffee into the prepared baking dish and spread it into an even layer using a spatula or the back of a spoon.

Allow the toffee to cool completely at room temperature until firm, about 30 minutes. If you're in a hurry, refrigerate for 15 minutes.

Once firm, lift out the toffee slab and break into irregular pieces with your hands or a knife.

If using chocolate, melt it in a double boiler or in the microwave in 30-second bursts, stirring until smooth.

Dip each piece into the melted chocolate, allowing the excess to drip off. Place on a parchment-lined tray and sprinkle with extra chopped walnuts, if desired.

Let the chocolate set completely at room temperature or in the refrigerator for about 15 minutes.