Line a baking sheet with parchment paper.

Place the butter in a small saucepan over medium-low heat and cook until melted. Add the sugar and salt and stir briskly until the mixture comes together. Add the nuts and cook, stirring the nuts evenly and constantly until the sugar caramelizes and coats the nuts, about 5 to 10 minutes. Constantly adjust the heat if bubbly too much or not enough.

When the sugar has turned a beautiful oak brown, carefully pour the hot mass onto the prepared sheet and quickly separate the nuts with forks or tongs. When the nuts are cooled completely, transfer to an airtight container and store for 3 to 5 days or freeze up to 2 weeks.