•1 (7 & 1/2 oz) jar marshmallow creme
•1 lb. powdered sugar (sifted)
•1 tsp vanilla extract
•1 lb caramels
•As many chopped pecans as needed
Mix marshmallow creme, powdered sugar and vanilla. Knead in the sugar. Divide into 8 parts. Shape into rolls, 1 inch in diameter. Wrap in wax paper and refrigerate or freeze until candy is very firm.
Melt the caramels over hot water, remove from heat but keep the caramel over the hot water. Roll each cold candy roll in caramel, then press in nuts with hands. Wrap in waxed paper and store in a cool dry place.