Spiced Hazelnut Nougat
Line a shallow pan with parchment paper. Bring the sugar and 175 ml (approximately 3/4 cup) of water to a boil with the cardamom. Simmer for about 15 minutes while stirring occasionally to a make a syrup. Be careful not to brown the sugar. Remove the cardamom and take the syrup off the heat.
Beat the egg whites until stiff and beat in the syrup gradually in a thin stream. Add the hazelnuts and cinnamon and pour the mixture into the prepared form. Set aside for about 1 hour to cool and solidify.
Turn out from the mold, remove the paper and cut into pieces. If desired, coat with dark chocolate. Keep in an airtight container in a cool place for up to 4 weeks. Serve as a decadent treat.