Heat the syrup and butter in a casserole and simmer gently for 5 minutes.
Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F).
Add nuts and remove from heat. Let sit for 5 minutes.
Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed.
Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.
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