1 (3 oz.) pkg. butterscotch pudding and pie filling
1 cup granulated sugar
1 cup brown sugar
1/2 cup evaporated milk
1 tbsp. butter
1/2 cup (or more) pecans

Combine all ingredients except pecans; cook at a low temperature until sugar is dissolved.

Raise temperature and boil until soft ball stage is reached (234-240°F on candy thermometer).

Add pecans; stir until slightly hardened.

Quickly drop by spoonfuls into 2-inch patties on waxed paper; let stand until firm.

Cooks Note: Use of a candy thermometer is recommended.