3 c. flour
1 1/2 c. brown sugar, packed
1 c. softened butter (I use real butter, but probably good with butter too)
2 c. mixed nuts or cocktail peanuts (the kind I used as a 14.5 oz. can Planters Mixed Nuts)
1/2 c. light corn syrup
2 tbsp. butter
1 tbsp. water
6 oz. butterscotch chips (1 c.)

Combine flour, sugar, salt and 1 cup butter; blend well. (Mixture may seem very dry and crumbly, but when pressed into pan it holds together).

Press well into ungreased 15"x10" jelly roll pan. (This is same size as most standard cookie sheets with raised edges.) Bake 10 to 12 minutes at 350 degrees.

In small saucepan combine syrup, 2 tablespoons butter, water and butterscotch chips. Cook until melted and when it comes to a boil, boil 2 minutes, stirring constantly.

Sprinkle nuts over partially baked crust. Pour cooked mixture as evenly as possible over nuts (may not seem to cover whole surface of pan, but while baking it spreads out evenly). Return to oven and bake 10 to 12 minutes more or until golden brown. Cool. Cut into bars.