Ichabod’s Favorite Caramel Crescent
- 12 tablespoons Darigold Butter
- 3/4 cup chopped nuts
- 1 cup firmly packed brown sugar
- 1 tablespoon water
- 2 8-oz. cans refrigerated crescent dinner rolls
Heat oven to 350°. Melt butter in small saucepan. Coat bottom and sides of 12-cup bundt. Pan with 3 tablespoons of the melted butter; sprinkle pan with 4 tablespoons of the nuts. In a saucepan, add remaining nuts, brown sugar and water to remaining 9 tablespoons melted butter. Bring to a boil, stirring occasionally. Boil 1 minute, stirring constantly.
Remove dough from cans; do not unroll. Cut each roll into 8 slices (for total of 16 slices). Pressing lightly, arrange 8 slices, cut side down, in nut-lined pan; slightly spreading apart each pinwheel. Spoon half of brown sugar mixture over dough. Press remaining dough slices alternately over bottom layer. Spoon remaining brown sugar mixture over slices. Bake at 350° for 23 to 33 minutes or until deep golden brown. Cool 3 minutes. Invert onto serving platter or waxed paper.
Preparation: 8 minutesCooking: 23 to 33 minutesCooling: 3 minutes
RECIPE YIELD/SERVING SIZE
Makes 12 servings.