Split vanilla bean lengthwise using a sharp knife. With back of knife, scrape out seeds and mix with sugar, spent vanilla bean halves and cardamom pods. Transfer to 2-cup (500-mL) Mason jar; seal with lid. Decorate with festive ribbon or string and tag.
Let rest at least 1 week to infuse sugar with flavours and aromas before using. Store up to 6 months in dry, cool place. Remove vanilla bean halves and cardamom pods before using sugar.
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