Preparation / Directions:
Combine one cup butter,honey and bown sugar in a saucepan: bring to a boil,stir ring and then ass 3/4 cup of the chopped nuts; Continue cooking;stirring freuen tly, to 300 deg. on a candy thermometer. This will be the haard-crack stage. Po ur candy into a well buttered 8-inch cake pan. Cool Melt butterscotch pieces wi th remaining buter over hot, not boiling water water and while candy is still warm, spread half of the butterscotch mixture and sprinkle with remaining nuts. When candy is cold,turn out of ckae pan and spread bottom of candy with the re maining butterscotch mixture and sprinkle with remaing nuts. When ready to eat , break into small irregular peices.