Line a large pan with parchment paper.
Put all ingredients in a heavy pot and cook on medium, stirring frequently, until the butter and sugar are melted together and the nuts are all coated. Be careful not to let them burn.
Pour the sugared nuts onto the prepared pan and immediately break them up so they don't clump. Let them sit for several minutes so the sugar coating hardens.
Eat immediately or store them in an airtight container for several weeks.