Preheat oven to 180 degrees C. Evenly distribute the nuts across a small baking sheet. Bake the nuts for about 5 minutes, or until they become fragrant and toasted.
Take the nuts out of the oven and distribute them evenly on the bottom of a 10-inch non-stick skillet. Evenly distribute the sugar over the nuts.
You can gently pour the nuts onto a sheet of wax paper or foil. Then, use a wooden spoon to give them some space so they don't stick together while they cool down. It's important to let the glazed nuts cool completely before serving.
To get a crunchy texture and a much far better flavor, toast the nuts beforehand.
Put the nuts in a mason jar or other sealed container and keep them in a cool, dry spot for up to a month.
1 cup pecans or walnuts
2 tbsp sugar
1 tbsp cold butter
1 tbsp water
Take the butter and divide it into six small pieces. Then, sprinkle these pieces evenly over the top. Now adjust the heat under the skillet to a medium-low setting.
Continue cooking, stirring occasionally, until the butter has completely melted and the sugar is nearly dissolved. Add Water.
Bring to a simmer, then reduce heat to medium. Cook, stirring frequently, for two or three minutes, shaking the pan regularly, until the water evaporates, the sugar dissolves, and the buttery sugar mixture coats the nuts.