Combine one cup butter, honey and brown sugar in saucepan; bring to a boil, stirring, and then add 3/4 cup of the chopped toasted walnuts. Continue cooking, stirring frequently, to 300 degrees on candy thermometer. This will be the hard-crack stage. Pour candy into well buttered 8-inch cake pan. Cool. Melt butterscotch pieces with remaining butter over hot, not boiling, water and while candy is still warm, spread half of butterscotch mixture on it. Sprinkle with half of remaining walnuts. When candy is cold, turn out of cake pan and spread bottom of candy with remaining butterscotch mixture and sprinkle with remaining walnuts. When ready to eat, break into small, irregular pieces. Makes one 8-inch pan of candy.