These are some beautiful nuts, perfect for sharing, and almost like the ones from the fair! I especially love the warmth from the cardamom; everyone will be trying to identify that flavor. I tried to find raw cashews, but didn't have any luck. I eventually used regular cashews, cooking the syrup for the first 10-12 minutes, before adding the cashews. This worked out great and the nuts were not overcooked. Thanks so much for sharing, M Flaherty!
As delicious as everything was on Thanksgiving-the turkey, stuffing, mashed potatoes, etc., THIS by far was our most favorite thing and enjoyed by all! I love cashews and I really love cardamom but I don't think I've come across these two ingredients in combination. I garnished this posted salad recipe:Bon Appetit's Arugula Salad With Lemon-Parmesan Dressing (replacing Irish Dubliner for Parmesan) with the cashews and it was a fantastic flavor mix! We couldn't stop nibbling on the cashews that by the next day they were all gone! Will make again very soon! Thanks for posting!