Ingredients:
One (3-5/8 ounce) package butterscotch pudding and pie filling mix
1 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup evaporated milk
1 tablespoon butter
1-1/2 cup chopped pecans

Directions:
Combine first five ingredients in a large heavy saucepan, mixing well; bring to a boil. Stir in pecans; cook over medium heat, stirring occasionally, until mixture reaches soft ball stage (234 degrees). Remove from heat; beat with a wooden spoon two to three minutes or until mixture is creamy and begins to thicken. Working rapidly, drop by rounded tablespoons onto waxed paper; cool.

Tip:  To insure success when using the cold-water test in candy-making, always pour the hot syrup into a fresh cup of cold water. Once the water has warmed from having hot syrup added, it is no longer cold enough for an accurage test.

Yield:  About 2-1/2 dozen candies.