In a small saucepan, combine the sugar, water, and lemon juice. Bring to a boil over high heat, reduce heat to medium, and cook until slightly syrupy, about 5 minutes.
Add the figs, reduce the heat to low, and continue cooking until the mixture is very thick, about 10 minutes.
Remove the figs from the heat and stir in the chopped nuts and aniseed. Taste and add more anise if needed.