Mix together in a deep
Saucepan:
1 pk Regular butterscotch pudding
1/2 c MILNOT
1 c Sugar
1 tb Margarine
1/2 c Brown sugar
Cook over high heat until sugar dissolves and mixture boils. Stir
constantly. Lower heat and continue stirring until it reaches 234 degrees.
Remove from heat. Add pecans. Stir by hand until mixture begins to thicken
and lose some gloss. Drop on waxed paper. Randy Rigg
