Paula Deen’s Pecan Clusters
Very easy dessert!
Ingredients
- 1 bag (12 oz.) chocolate kisses
- 1 jar (7.5 oz.) marshmallow crème
- 2 ½ c. sugar
- 1 can (5 oz) evaporated milk
- 4 Tbsp. butter
- 2 c. pecan halves
How To...
Place chocolate kisses in large bowl with marshmallow crème; set aside. In 2-quart saucepan, stir sugar and evaporated milk; add butter and heat to boiling on medium. Reduce heat to medium-low and simmer 8 minutes, stirring occasionally. Pour hot sugar mixture over marshmallow mixture, and stir until well blended and chocolate melts. Stir pecans into marshmallow mixture; drop by rounded measuring teaspoons onto waxed paper. Cool completely, at least 1 hour. Store clusters in tightly sealed container, with waxed paper between layers at room temperature, up to 1 week or in freezer up to 3 months.
Recipe is courtesy of: Paula Deen, Good Housekeeping
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About the Chef
awolgamott
Amanda Wolgamott
Influences: My Mama
Location: Richmond, TX
Favorite Piece of Cooking Equipment: Anything Le Creuset and an Avocado Masher
Favorite Recipes: Chicken Tortilla Soup, Most Requested Guacamole, Award Winning Cherry Pie (Mom's recipe)
What else?