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Madison Area Gluten Intolerance Chapter

Paula's Pecan Clusters

1 bag (12 ounces) chocolate kisses
1 jar (7.5 ounces) marshmallow crème
2 1/2 cups sugar
1 can (5 ounces) evaporated milk
4 tablespoons butter
2 cups pecan halves
  1. Place unwrapped kisses in large bowl with marshmallow creme. Set aside.
  2. In 2-quart saucepan, stir sugar and evaporated milk. Add butter and heat to boiling on medium heat. Reduce heat to medium low and simmer 8 minutes stirring occasionally. Pour hot sugar mixture over marshmallow mix and stir until well blended and chocolate melts.
  3. Stir pecans into marshmallow mix. Drop by rounded teaspoons onto waxed paper. Cool completely, at least one hour.
  4. Store clusters in tightly sealed containers with waxed paper between layers. Store at room temperature up to one week or in freezer up to three months.

Yield: 50 pieces. From Paula Deen, Good Housekeeping 2008