Combine one cup butter, honey and bown sugar in a saucepan: bring to a boil, stirring and then ass 3/4 cup of the chopped nuts; Continue cooking;stirring freuently, to 300 deg. On a candy thermometer. This will be the haard-crack stage. Pour candy into a well buttered 8-inch cake pan. Cool Melt butterscotch pieces with 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 remaining butterscotch mixture and sprinkle with remaing nuts. When ready to eat, break into small irregular peices.
