Preheat oven to 350 degrees. Place cashews on rimmed cookie sheet and bake 10 minutes or until fragrant. Transfer toasted cashews to bowl; set aside. In large skillet, melt butter over medium heat. Add toasted cashews and stir to coat. Add sugar, cardamom, and salt; continue to cook over medium heat, stirring constantly, about 8–10 minutes. Remove skillet from the heat and pour cashews onto rimmed cookie sheet lined with parchment paper. Spread cashews into thin layer and let cool 20 minutes. Store cashews in airtight container at room temperature for up to 1 week.