In a medium skillet, heat all ingredients over medium-high heat, swirling until sugar starts to brown, 5 to 6 minutes. Using a silicone spatula, carefully transfer cashews to a baking sheet lined with parchment paper. Let cool completely.
Once cashews have cooled, separate nuts from each other if they’re stuck together. Store in an airtight jar until ready to use.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/butternut-squash-pudding-cardamom-creme-fraiche-caramelized-cashews/