Sprinkle this flavored sugar on pies, tarts, and cookies. It pairs especially nicely with berries – top blackberries or raspberries with cardamom sugar and use as a topping for vanilla ice cream. Or simply drop a spoonful in your coffee or tea for a new kind of sugar rush.
Ingredients
1/2 cup sugar
10-15 green cardamom pods
Procedure
- Combine the sugar and cardamom pods in a clean, airtight container.
- Let sit for at least 24 hours before using.
1 comments
Sally Lunn | Brooklyn Farmhouse Jan 19, 2009 at 11:04 pm
[...] the pan. I used a 12-cup Bundt pan, but you could use a tube pan or even two loaf pans. I also used cardamom sugar to the top of the cake-bread-brioche, but feel free to use regular sugar (or vanilla sugar would be [...]
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