1 (6 oz.) pkg. butterscotch chips
1 tbsp. cooking oil
3-4 doz. small pretzels
1/4 c. chopped nuts

Melt butterscotch pieces and oil over hot, but not boiling water. Stir until smooth. Remove from heat but keep over water. With tongs, dip each pretzel into butterscotch. Place coated pretzels on wire racks (with foil underneath to catch drippings, if desired). Sprinkle tops of pretzels with chopped nuts. Refrigerate a few minutes until coating is firm.

Makes 3-4 dozen.