1 (7 1/2 oz.) jar marshmallow creme
3 1/2 c. confectioners sugar
9 1/2 c. nuts, chopped
1 tsp. vanilla
1 lb. caramels

Combine marshmallow creme and vanilla; add sugar gradually. Shape into rolls about one inch in diameter. Wrap in plastic wrap and freeze for at least 6 hours. Melt caramels over hot water; keep warm. Dip candy rolls in caramel, then roll in nuts until well coated. Store rolled candy in covered container. Makes about 5 pounds.