Prepare a silicone mat or parchment paper lined sheet pan and have it nearby and easy to reach.
In a small heavy-bottomed sauce pot melt 2 tablespoon butter over medium heat.
As soon as the butter melts, add the sugar and stir to combine. The sugar and butter will initially form a crumbly mixture with the texture of wet sand, but as you keep stirring it will become smoother and turn into a thick paste.
Keep stirring as the paste begins to turn golden brown in color. Every now and then pause your stirring for about 15-20 seconds to give the sugar on the bottom time to melt (you'll notice an amber liquid on the bottom of the pan), but then resume stirring immediately to prevent the sugar from burning.
When the butter and sugar have completely melted, add the nuts and stir until they are fully coated.
Pour the nuts onto the prepared sheet pan. Use a spatula (or two spatulas) to push and prod the nuts away from each other so they don't harden in large clumps. It's okay if some of them are touching or have long bits of sugar between them. Work quickly because the sugar will harden quickly as it cools.
Let the candied nuts cool completely, then break them up into bite sized pieces with your hands (or use a knife). Transfer to an airtight container until ready to use.