Ingredients

• 1  4-serving-size package cook-and-serve butterscotch pudding mix
• 1  cup granulated sugar
• 1/2  cup packed brown sugar
• 1/2  cup evaporated milk
• 1  tablespoon butter
• 1-1/2  cups toasted pecan halves

Directions

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.