sweet caroline cardamom

spiced nuts

1/4 cup butter, cubed
1/2 cup plus 3 Tbsp. sugar, divided
2 tsp. ground cardamom
1 cup salted cashews
1 cup salted peanuts
1 cup pecan halves

In a large heavy skillet, melt butter. Add 1/2 cup sugar; cook and stir over high heat until sugar is dissolved. Meanwhile, place cardamom and remaining sugar in a large bow; set aside.

Reduce heat to medium; add the cashews, peanuts, and pecans to butter mixture. Cook and stir until nuts are toasted, about 3 minutes. Add hot nuts to reserved cardamom mixture; toss to coat. Spread on foil to cool. Makes about 3-1/2 cups.