2 tsp. flour
1/2 tsp. salt
1/2 c. cream or evaporated milk
4 tsp. butter, melted
1 c. honey
1 tsp. vanilla extract
Chopped pecans
Miniature marshmallows

Combine flour, salt and cream thoroughly in a saucepan. Mix in butter and honey. Place over high heat and cook, stirring constantly, to 258 degrees on the candy thermometer or to the firm-ball stage. Remove from heat immediately and stir in vanilla.

Place layer of pecans in a buttered 8 x 10 inch pan. Cover the pecans with 1/4 inch of hot caramel. Cover caramel with a thick layer of marshmallows. Cover with the remaining caramel. Cool. Cut into strips and shape into rolls. Wrap rolls in waxed paper or foil. Chill for several hours. Yield: 24 hours.