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

Combine first 4 ingredients, kneading in the last of the sugar gradually. Shape into balls, 1 inch in diameter. Wrap in wax paper and freeze overnight. Melt caramels over low heat. Remove from heat. Dip marshmallow balls into caramel to cover, then roll in pecans, pressing nuts firmly into caramel with hands. Cool. Store in covered container in cool, dry place.