6 tbsp. butter
1 tbsp. light corn syrup
3 c. sifted powdered sugar
1/3 c. finely chopped pecans
1/8 tsp. salt
1/4 tsp. rum extract
2 tbsp. hot milk
1 c. brown sugar
1/4 c. cold milk

In a small bowl, cream 4 tablespoons butter until light. Add powdered sugar, salt, extract and hot milk. Beat until light and fluffy; set aside.

In a small saucepan, combine brown sugar, 2 tablespoons butter, 1/4 cup cold milk and corn syrup. Cook over medium heat, stirring occasionally, to 240 degrees. In a thin stream pour hot syrup into powdered sugar mixture, beating at high speed until mixture becomes thick. Turn out on buttered cookie sheet. Let stand until cool enough to handle. Sprinkle with 1/3 cup nuts and knead into mixture. Form into 4 rolls, wrap in waxed paper and refrigerate until firm.

Heat 12 ounce caramels in double boiler until melted. Add 2 tablespoons milk, stirring until smooth. With a knife or spatula, spread some caramel over top and sides of rolls. Press finely chopped pecans into caramel. Turn rolls over and spread caramel and nuts on bottoms. Refrigerate 2-4 hours. Yield 2 pounds.