Butterscotch Brittle

Source: The Cook's Blessings by Demetria Taylor

1/2 pound butter (2 sticks)
1 cup sugar
1 (6 ounce) package butterscotch pieces
3/4 cup very finely chopped nuts

Line 15 x 10 x 1 inch jellyroll pan with aluminum foil; set aside.

Put butter into 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 F, about 10 minutes. Remove from heat; spoon evenly into foil-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.

Yield: 1 2/3 pounds