Preheat the oven to 175°C (340°F/Gas 4). Arrange the nuts over a sheet of baking paper on a baking tray and bake for approx. 15 minutes until golden brown and crisp, turn halfway through. Transfer the nuts to a bowl and stir in the figs and orange zest. Line a shallow rectangular baking tray with baking paper. Brush the baking paper with a thin layer of oil. Heat the sugar, syrup and orange juice in a heavy-based saucepan until the sugar has dissolved. Stir gently with a wooden spoon, but beware of splatters, since it will get very hot. Lastly, stir in the butter. The sauce will become thicker. Fold in the nuts and stir well. Pour the mixture into the greased baking tray and spread evenly.
After approx. 15 minutes, score the slab into bars with the back of a knife when it is nearly cold.
Leave to fully cool.
Break the slab along the score lines.
You can keep the bars for some time in a sealed box separated by sheets of baking paper.