1 (7 oz.) jar marshmallow creme
1 1/2 lbs. chocolate kisses
5 c. sugar
1 (13 oz.) can evaporated milk
1/2 c. butter
6 c. pecan halves

Place marshmallow creme and kisses in a large bowl; set aside.

Combine sugar, milk and butter in a saucepan. Bring mixture to a boil; cook for 8 minutes. Pour over marshmallow creme and kisses, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper.