1 pkg. cooking butterscotch pudding (not instant)
1 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. evaporated milk
1 tbsp. butter
1 1/2 c. pecan pieces

Mix all ingredients, except nuts, into heavy saucepan. Cook and stir over low heat until sugar dissolves and mixture boils. Continue to cook until soft ball stage or 234 degrees on candy thermometer. Add nuts and mix. Remove from heat. Beat until mixture starts to thicken, No Longer. Drop by teaspoonfuls onto waxed paper and let stand until firm.

Note: I always double this, so there will be plenty. Work fast, though, so mixture will not harden toward the end.