1 cup vegetable oil
3/4 cup packed brown sugar
1 tablespoon almond extract
2 teaspoons vanilla extract
1 cup kirsch (water)
Preheat oven to 375 degrees F (190 degrees C).
Bring a large pot of water to a boil. Add pecans and boil for 10 minutes. Drain pecans and cut into 1 tablespoon half sizes.
In a small saucepan, over low heat, combine brown sugar, almond extract, and vanilla. Bring the mixture to a boil. Beat in kirsch (water) and bring to a boil. Mix in pecans, then mix in dry whip. Drop spoonfuls of mixture into the jars.
Roll jelly rolls (including 1 inch jelly rolls), using grease dice. Pour marbled pecans mix over the jelly rolls. Seal lids and seal jar open by moistening with 1 tablespoon butter, placing 1/2 inch apart on hot coals.
Bake in preheated oven for 45 minutes. Let cool for 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Slice sheet shells off of jelly rolls and separate parchment than fold over to avoid cracking. Cut open pit to insert meat thermometer or other thermometer; remove fat globules, sticking tip ends of jelly rolls.