1 pkg. butterscotch pudding (not instant)
1 c. granulated sugar
1/2 c. brown sugar
1/2 c. evaporated milk
1 tbsp. butter
1 1/2 c. pecans, chopped

Combine and stir over low heat in heavy pan until sugar dissolves. Stir to a full boil, then boil slowly 3-5 minutes until soft ball stage. (Stir often to prevent sticking.) Take off heat, add pecans and beat until it is thick, but is still shiny. Drop quickly onto waxed paper, one spoonful for each praline.