4 tablespoons unsalted butter
1 pound light brown sugar
3/4 cup milk
1 cup chopped nuts
2 tablespoons Tia Maria liqueur

In a heavy saucepan, melt 2 tablespoon of the butter. Add sugar and milk and stir well. Cook over low heat, stirring occasionally, until candy reaches the soft-ball stage (235 degrees F to 240 degrees F).

Remove from heat and add remaining butter without stirring. When candy has cooled (sides of pan will be barely warm), add nuts and liqueur. Beat until candy is no longer glossy. Spread in a buttered 8-inch square pan. Cool completely, then cut into squares.