1 jar (7 1/2 oz.) marshmallow creme
1 lb. sifted powdered sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
1 lb. bought caramels
About 10 c. coarsely chopped pecans

Combine first 4 ingredients, kneading in the last of the sugar gradually. Shape in 8 rolls, 1 inch in diameter. Wrap in waxed paper and put in freezer overnight. Remove paper from caramels and melt over boiling water. Remove from heat, but keep over the boiling water. Dip marshmallow rolls, first into caramel and then roll in nuts, pressing nuts into caramel with hands. Cool. Store, covered, in cool, dry place. About 5 pounds.