2 c. sugar
1/4 tsp. cardamom
1 c. milk
1 tbsp. butter
1/2 c. chopped cashews
1/2 c. slivered almonds
1 c. flaked coconut

Combine sugar, milk and cardamom in heavy saucepan. Cook over medium heat, stirring constantly until sugar dissolves. Continue cooking until it reaches soft ball stage, 234 degrees. Remove from heat, add butter, do not stir. Cool to lukewarm, 110 degrees.

Beat with wooden spoon 1 minute, stir in almonds, coconuts and cashews. Pour into buttered 8 inch square pan. Place whole almond in center of each square. Cut into 1 1/2 inch squares. Approximately 3 dozen.