1 (7 1/2 oz.) jar marshmallow creme
1 tsp. vanilla
1 bag Kraft caramels
6 or 7 c. chopped pecans
1/4 to 1/2 tsp. almond extract
1 lb. powdered sugar
1 tbsp. water

Combine marshmallow creme, vanilla and almond flavoring and sugar; mix and knead. Form into balls or rolls 3/4 inch in diameter. Lay on cookie sheet and freeze.

When ready to use, melt caramels with water in double boiler until smooth. Dip center in caramel mixture, using tongs roll in pecans. Press pecans into roll and lay on waxed paper.