1 small box regular (not instant) chocolate pudding
1 cup granulated sugar
1/2 cup brown sugar
1/2 cup evaporated milk
1 tablespoon butter or margarine
1/2 cup chopped pecans or walnuts

Dissolve sugar and pudding in milk. Cook, stirring constantly, over low heat until soft ball forms when dropped in cold water, or until a candy thermometer reaches 234 degrees F. Add nuts and butter, and beat until cool and it begins to thicken. Pour into greased pan or drop by spoonsful onto wax paper. It will harden as it cools to room temperature.