Super-Tender Cashew Burfi

This burfi is crumblier than the other recipe I have on this site, but also very tender.

Hardware:
Candy or frying thermometer
Silpat (silicone baking mat)
Heatproof spatula
Parchment (not waxed) paper
Butter or ghee

Software:
3 c raw cashews
1/2 c water
2 c sugar
1/8 tsp ground cardamom

Grind cashews in batches to a fine powder. Don't over-process, or you'll get cashew nut butter! Set aside. Thoroughly butter your Silpat.

Place sugar in a saucepan; shake gently to distribute. Pour water over, starting at edges and finishing in middle, so no sugar crystals stick to sides of saucepan. Place over medium-high heat; bring to a boil. Cook without stirring until syrup reaches "thread" stage, 223º to 234º F (106-112ºC) on thermometer.

Remove from heat. Add powdered cashews to syrup. Sprinkle cardamom over top; stir until thoroughly combined. Pour onto buttered Silpat. Using a well-buttered spatula, pat until thickness is even and shape is rectangular. Let cool 5 minutes, then use a table knife dipped in hot water to cut diamond shapes. Allow to sit at least 20 minutes, then break into individual pieces. When thoroughly cool, store in an airtight container.

2019 note: Made this with 2 3/4 cups almond flour instead of ground cashews. Stopped the sugar syrup at the high end of the range (231º F). It saved time and came out VERY well — evenly textured, not as crumbly, poured a bit thicker and set faster.