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Paula Deen’s Pecan Clusters

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Paula Deen’s Pecan Clusters


(Public for All)

Very easy dessert!


  • 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


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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Amanda Wolgamott


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)

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