Combine flour, butter and sugar in bowl. Beat at medium speed, until mixture resembles coarse crumbs. Stir in 1/3 cup pecans, cardamom and cinnamon.
Press crust mixture evenly onto bottom of ungreased 13x9-inch baking pan. Bake 18-22 minutes, or until edges are a light brown. The crust will be very soft, and slightly underbaked.
Combine brown sugar, flour, and salt in large bowl; whisk until mixed. Add corn syrup, eggs and vanilla; mix well. Stir in 1 1/2 cups chopped pecans. Spread evenly over hot, partially baked crust. Bake 30-35 minutes, or until filling is set and knife inserted 1-inch from edge comes out clean.
Cool completely. Refrigerate 30 minutes. Cut into bars.