Caramel Pecan Log - cooking recipe

Ingredients

1 (15 oz.) jar marshmallow cream
1/8 tsp. almond extract
1/4 c. butter (1/2 stick)
3 c. pecan halves
1 1/2 to 2 c. powdered sugar
1 pkg. caramels
1 Tbsp. cream (evaporated milk)

Preparation

Mix together thoroughly, marshmallow cream and sugar, using hands to form stiff dough.
Add almond extract.
Divide into 4 parts, making each in a roll about 5 inches long.
Wrap and freeze while making sauce.
In top of double boiler, add caramels, butter and cream.
Blend until smooth.
Place log in caramel sauce (working quickly) until coated with sauce, then roll in pecan halves to cover log.
Place on rack until set.
Wrap and store in covered container.