Blue Ribbon Praline Candy

Blue Ribbon Praline Candy

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

Line cookie sheet with waxed paper; set aside.

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.

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.