Categories: Candies 
      Yield: 6 servings 
  
      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.