7 oz. jar marshmallow creme
1 1/2 lb. chocolate kisses
5 c. sugar
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, then cook for 8 minutes. Pour over marshmallow creme and kisses, stirring until well blended. Stir in pecans. Drop by teaspoons onto waxed paper.