1/2 lb. butter or margarine (2 sticks)

1 cup sugar

1 pkg. Butterscotch chips (6 oz.)

3/4 cup chopped nuts

Line pan 15x10x1″ (or cookie sheet) with foil; set aside. Put butter in 2 qt. sauce pan – melt over low heat; add sugar. Stir over moderate heat until mixture gets pale caramel color or candy thermometer reaches 300* (about 10 minutes).

Remove from heat; pour evenly onto foil-lined pan. Cool 3 minutes. Scatter butterscotch chips over candy. As soon as they are soft (about 4 minutes) spread with back of spoon over entire surface. Sprinkle with nuts. Chill until firm. Break into pieces. Makes about 1 2/3 lb.

– Cherie L. Fahlgren