1 pkg. butterscotch pudding & pie filling mix
1 c. granulated sugar
1/2 c. firmly packed brown sugar
1/2 c. evaporated milk
1 tbsp. butter
1 1/2 c. pecans (halves or pieces)

Combine the pudding mix, sugars, milk and butter in a saucepan. Cook and stir over low heat until sugar dissolves and mixture comes to a boil. Continue to boil gently, stirring often until a small amount of the syrup forms a soft ball in cold water or until 234 degrees on a candy thermometer. Add the nuts and mix well. Remove from heat and beat just until mixture begins to thicken. Drop by spoonfuls onto waxed paper. Let stand until firm. Makes 18 to 20.