Pecan Pralines 
1 package (3 1/2 oz) butterscotch pudding and pie filling mix 
1 cup sugar 
1/2 cup firmly packed brown sugar 
1/2 cup evaporated milk 
1 tbsp butter or margarine 
1 1/2 cups of pecan halves 
1) Combine pudding mix, white and brown sugar, milk and butter in a large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Continue cooking and stirring until mixture reaches the soft ball stage (238 Deg. F.), or until a small amount dropped into cold water forms a soft ball. 
2) Remove from heat. Add pecans. beat just until mixture begins to thicken. Drop by tablespoonfuls onto waxed paper, making each praline 3 inches in diameter. Cool until firm. 
This recipe came from a True Story mag. in Dec. 1972. This is foolproof. 
Jackie Fuller