1/4 c. butter, cubed
1/2 c. plus 3 tablespoons sugar, divided
2 tsp ground cardamom
1 c. salted cashews
1 c. salted peanuts
1 c. 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 large bowl; 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.
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