1 (3 oz.) pkg. vanilla pudding mix
3/4 c. light brown sugar
3/4 c. sugar
1/2 c. evaporated milk
1 tbsp. butter
2 c. pecan halves

Combine mix, sugars, milk, and butter in medium-size heavy saucepan. Heat slowly, stirring until sugar dissolves, then cook without stirring to 234 degrees. Remove from heat at once.

Stir in pecans, then stir with wooden spoon 2-3 minutes or until mixture starts to thicken. Drop by tablespoons 2-inches apart on waxed paper. Let candies stand until firm. Store covered with waxed paper or Saran Wrap between layers in cool, dry place. Makes 16.