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.
Use to sweeten coffee and tea. Also adds an interesting, delicate flavour to all types of baked goods.