1 (7 1/2 oz.) jar marshmallow creme
1 lb. 10X sugar, sifted twice
1 tsp. vanilla extract
1/4 tsp. almond extract
1 lb. caramel sqs.
2 1/2 lbs. chopped pecans

Combine first 4 ingredients. Be certain to knead in the last of the sugar gradually. Shape into 8 rolls, 1 inch in diameter. Wrap each roll in waxed paper and freeze until hard. Melt unwrapped caramels in top of double boiler. Remove from heat and leave atop hot water. Dip each log into caramel sauce to cover, working quickly before caramel hardens. Roll each log in chopped pecans. Press firmly into pecans to coat by hand. Cool. Store in a cool, dry container. Slice to serve. Makes about 5 pounds of candy.