2 c Sugar

1 tb Butter or butter substitute

1/2 c Blanched and roasted almonds

2 tb Marshmallow cream

1 ts Vanilla

1/2 c Chopped pecans

4 tb Grated unsweetened chocolate

24 Marshmallows

1 c Cream

Combine chocolate and sugar. Add cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them. Let cool, cut in squares with a sharp knife. Virginia Cooper, New Orleans, LA.