Preparation / Directions:
Line jelly-roll pan, 15 x 10 x 1-inch with aluminum foil, set aside. Put butter in 2 quart saucepan; melt over low heat; add sugar. Put candy thermometer in pan. Stir over moderate heat until mixture becomes pale caramel color and candy thermometer reaches 300 degrees, about 10 minutes. Remove from heat; spoon evenly into foiled-lined pan. Cool 5 minutes, scatter butterscotch pieces evenly over candy. As soon as they are soft, about 4 minutes, spread with back of teaspoon over entire surface . Sprinkle evenly with chopped nuts. Chill until firm. Break into pieces.