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Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides, and lightly grease the parchment with butter or nonstick spray.
Melt the butter in a large saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 4–5 minutes. Watch closely once the foam begins to clear, as the butter can go from browned to burnt quickly.
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