1 jar (7 1/2 oz.) marshmallow creme
3 1/2 c. powdered sugar
1 tsp. vanilla
1/4 tsp. almond extract
1 lb. Kraft caramels
2 1/2 lb. pecans, chopped

Combine first 4 ingredients, kneading in the last of sugar gradually. Shape into 8 rolls, 1 inch in diameter. Wrap in wax paper and put in freezer overnight, until hard.

Melt caramels in double boiler, over boiling water. Remove from heat. Dip rolls first into caramel then into pecans, pressing nuts firmly into caramels with hands. Cool. Store, covered, in cool dry place. Makes about 5 pounds.