1 (3 oz.) pkg. butterscotch pudding and pie filling
1/2 cup (firmly packed) brown sugar
1 cup sugar
2/3 cup evaporated milk
2 tbsp. butter
1 1/2 cups pecans

Combine pudding, sugars, milk and butter in saucepan, Cook over low heat until sugars dissolve and mixture comes to a boil, stirring constantly.

Continue to boil gently, stirring often, until a small amount forms a soft ball in cold water (234-240°F on candy thermometer).

Remove from heat; add pecans. Beat just until mixture begins to thicken.

Drop by tablespoonfuls onto waxed paper, making each patty about 2-inches in diameter.

Let stand for 1 hour and 30 minutes or until firm.

Cooks Note: Use of a candy thermometer is recommended.

Makes 18 pecan patties.