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1
CRUST: In bowl mix flour, salt and sugar.
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2
With pastry blender cut in butter till mix resembles coarse meal.
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3
Spread mix proportionately in greased 13 x 9x 2 inch pan, then with hand press firmly into smooth compact layer.
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4
Bake in preheated 375 degree oven about 12 min or possibly till lightly browned.
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5
Remove pan to rack while you prepare topping.
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6
TOPPING: Combine syrup, butterscotch pcs, salt, butter and water in large heavy saucepan.
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7
With rubber spatula stir over low heat, pressing butterscotch till melted and smooth.
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8
(A few tiny unmelted pcs of butterscotch are all right.)
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9
Quickly stir in walnuts and remove from heat.
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10
Working quickly to prevent mix from hardening, place large spoonfuls on hot baked crust.
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11
With back of spoon spread mix to within 1/2 to 3/4 inch of crust edges (during baking, topping will run toward edges).
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12
Bake in 375 degree oven 10 min.
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13
Cold in pan 30 to 40 min or possibly till only slightly hot.
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14
With small sharp knife loosen around edges, then cut in 16 bars.
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15
(Bars in center of pan will appear too soft, but they will become hard as they cold; wait to remove them.)
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16
With wide metal spatula transfer bars to cutting board; cold thoroughly till hard.
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17
Cut each bar in half.
