|Butterscotch pudding and pie filling mix||3 Ounce (1 Package)|
|Sugar||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Evaporated milk||5 1⁄3 Ounce (1 Can)|
|Coarsely chopped macadamia nuts||1 1⁄2 Cup (24 tbs)|
In glass mixing bowl, combine pudding mix, sugars, milk, and butter.
Cook on ROAST (7) for 10 to 12 minutes, stirring often, until mixture reaches soft ball stage.
Beat for 2 minutes.
Quickly drop by tablespoonfuls onto wax paper lined cookie sheet.
Let stand until firm.