Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved.
Add salt and light corn syrup.
Cook, stirring constantly, to 233F on candy thermometer.
Remove from heat.
Add butter.
Cool mixture to 120F without stirring
Add cardamom.
Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes
Quickly stir in nuts
Spread mixture in buttered 9x5x3-inch loaf pan
Let stand until firm
Cut into 1-inch squares