In a small skillet, melt butter.
Add steak sauce, blending well.
Add walnuts, cook over low heat, stirring often, 10 to 15 minutes, or until walnuts are toasted.
Drain on paper towels.
Store at room temperature in tightly covered containers or put in freezer bags and freeze.
Variation: For Curried Walnuts, substitute 1 tablespoon currypowder, a dash of cayenne pepper and a dash of Worcestershire sauce for the steak sauce.