Xalwo (Somali halva)

Instructions

1. Roughly chop the nuts and dry-toast them in a pan for 3 to 4 minutes, then set aside.
2. In a saucepan, whisk together the water, sugar and cornstarch to avoid lumps.
3. Bring to medium heat, stirring constantly until it thickens, about 8 minutes.
4. Add the butter, cardamom, vanilla and a pinch of salt, then keep stirring over low heat for 15 to 20 minutes.
5. The mixture should become translucent and glossy and pull away from the sides; that is the sign it is cooked.
6. Pour into a greased dish, smooth the surface and scatter the toasted nuts over it.
7. Let it cool completely before cutting into squares or diamonds.