1 (7 1/2 oz.) jar marshmallow cream
1 lb. sifted confectioners sugar
1 tsp. vanilla flavoring
1/4 tsp. almond extract
1 lb. caramels
Pecan halves or coarsely chopped pecans

Combine first four ingredients, kneading in last of sugar gradually. Shape into rolls 1-inch in diameter. Wrap in waxed paper and freeze overnight or chill until quite hard.

Melt caramels over hot water in a double boiler. Remove from heat, but keep over hot water as the caramel mixture tends to harden when water cools. Dip marshmallow rolls in caramel to cover, then roll in nuts, pressing into caramel coating with fingertips. Cool. Cover and store in cool dry place. Keeps at least 1 month.