1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
1/4 tsp. almond extract
1 lb. powdered sugar
1 lb. caramels
1 lb. chopped pecans

Add extracts to marshmallow cream and gradually sift powdered sugar in. Knead sugar and marshmallow cream. Shape into 4-6 (1 inch in diameter) cylinders. Wrap and freeze. Melt caramels in double boiler; dip frozen cylinders in hot melted caramel. Immediately roll in chopped nuts. Cool. Wrap in plastic wrap. Makes 4 1/2 pounds.