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1
4-serving-size package cook-and-serve butterscotch pudding mix
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1
cup granulated sugar
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1/2
cup packed brown sugar
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1/2
cup evaporated milk
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1
tablespoon butter
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1 1/2
cups toasted pecan halves
1. Line cookie sheet with waxed paper; set aside.
2. In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar, evaporated milk, and butter. Cook and stir over medium heat until mixture boils (about 12 minutes). Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, until thermometer registers 234 degrees F, soft-ball stage (8 to 10 minutes). Remove saucepan from heat. Remove candy thermometer.
3. Stir in pecans. Beat with a wooden spoon until candy just begins to thicken but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls onto prepared cookie sheet. (If candy sets up too much, add a few drops of hot water and stir until smooth again.) Let stand until firm. Makes about 30 pieces.
- Calories 99,
- Protein (gm) 1,
- Carbohydrate (gm) 14,
- Fat, total (gm) 5,
- Cholesterol (mg) 2,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sodium (mg) 27,
- Other Carb () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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