Use a deep heavy bottomed pan. I prefer using nonstick
Add butter and turn on the stove on low- medium flame
Furthermore add water and melt the butter
Turn down to low flame and add sugar
Gently spread the sugar. Avoid stirring. Never stir the sugar till you see traces of caramel
If you notice sugar crystallize, use a silicone brush to wipe. Avoid stirring
When you see nice caramel color and 75% of caramel, mix well and turn down to the low flame
furthermore, add cardamom powder; mix well and cook till you smooth caramel
turn off the stove immediately
finally, add cashew nuts; mix well and transfer to the greased parchment paper
Place one more parchment paper on top
roll and level to desired thickness
remove the parchment paper
rest for 5 minutes
If required press and tighten
Use a sharp knife and cut. squares are not set at this stage but it is better to cut now or at least partially cut else it will be difficult to cut bars when it is fully set
Leave it for at least 30 minutes then enjoy the bars
When it is completely cool, store it in an airtight container. It stays good for at least a week at room temperature