Line the base and side of a seep 19cm square cake pan with baking paper.
Combine the butter, milk, golden syrup, sugar and cream of tartar in a medium, heavy based saucepan and stir over heat without boiling until the sugar dissolves.
When sugar is completley dissolved bring to boil and whisk constantly over the heat for about 8 minutes or until mixture is thick and dark caramel in colour.
Put the mixture into prepared pan and stand the caramel for 15 minutes.
Mark 6 strips with a greased knife and cool caramel.
Remove caramel from pan & cut into strips where they were marked.
Roll strips in the nuts, whilst shaping into a 32cm long sausage log.
Press nuts firmly into caramel.
Cut diagonally into 4cm pieces.
Store in refrigerator for about 2 hours before serving.