1 (7 oz.) jar marshmallow cream
2 1/4 c. powdered sugar
1 (17 oz.) pkg. caramels
3 tbsp. water
1 lb. salted nuts

Knead marshmallow cream and powdered sugar together until smooth and pliable. Shape into small fingers about 2 x 2 1/2 inches. Place on wax paper on cookie sheet and freeze. Meanwhile melt caramels with water in the microwave or in a double boiler. Dip cream fingers into caramel mixture, turning gently with a fork. Roll in chopped nuts. Freeze until firm. Refrigerate.