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

Place marshmallow cream 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 cream and kisses, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Yield: about 12 dozen.