2 1/2 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 egg whites, beaten stiffly
1/2 tsp. vanilla

Cook first 3 ingredients to hard crack stage (300 degrees). Pour slowly over egg whites. Add vanilla and beat until stiff. Cool enough to handle and roll out to make nougat center legs. 1/2 c. brown sugar 1/2 c. light corn syrup 1/2 c. cream 1 c. milk 1/4 c. butter

May substitute 1 1/2 cups coffee cream.

Cook ingredients until firm ball stage (248 degrees). Cool slightly - while still warm, dip rolls (nougat and center) in caramel mixture. When well coated, roll in coarsely chopped pecans.