1 (3 1/4 oz.) pkg. butterscotch pudding & pie filling
1 1/2 c. pecan halves
1 c. granulated sugar
1/2 c. firmly packed brown sugar
1/2 cup EVAPORATED milk
1 tbsp. butter

Cover a NON-STICK cookie sheet with wax paper. Mix together all ingredients in a heavy 2-quart non-stick saucepan. Cook SLOWLY, stirring constantly, over medium heat until boiling rapidly. Continue boiling and stirring for 3 minutes more. Remove from heat and continue stirring until thick but still shiny. Immediately drop mixture by tablespoons onto wax paper to form 2-inch patties. Cool until firm. Makes 2 dozen.