1 pkg. (3 oz.) butterscotch pudding & pie filling
1 c. sugar
1/2 c. brown sugar, packed
1/2 c. evaporated milk
1 tbsp. butter

Cook while stirring over medium heat, stir until sugar dissolves and butter melts. Bring to a boil. Add 1 1/2 cups chopped pecans. Continue to cook over medium heat until mixture reaches soft ball stage or 238 degrees. Remove from heat, beat until candy thickens, still glossy.

Drop quickly from teaspoon onto wax paper lined cookie sheet. Let set. NOTE: If mixture becomes too hard, return to heat and add milk until soft. Drop immediately.