1. Brush 18 miniature muffin tins (about 2 inches in diameter) with butter; set aside. (Or, butter an 8-inch square baking pan; line bottom with parchment that extends up and over two sides. Butter parchment, and set pan aside.)

2. Place the honey in a medium saucepan, and bring to a boil over medium-high heat. Continue to cook, stirring constantly, until it reaches the hard-ball stage on a candy thermometer (260 degrees). The mixture will thicken and change from a golden color to dark amber.

3. Stir in the nuts, and immediately spoon into the prepared tins or baking pan. Let cool completely before unmolding. Unmold, and cut nougat into pieces. Store in an airtight container at room temperature for up to 1 month.