Crescent caramel swirls
1/2 cup butter (do not use margarine)
1/2 cup chopped nuts , chopped
3/4 cup brown sugar , firmly packed
1 tablespoon water
2 (8 ounce) cans crescent rolls
1 Melt butter in a sauce pan
2 Coat bottom and sides of a bundt pan with 2 tbs of the butter, sprinkle pan with 3 tbs of the nuts.
3 Add remaining nuts, brown sugar, and water to the remaining melted butter.
4 Bring to a boil, stirring occasionally.
5 Boil 1 minute, stirring constantly.
6 Remove dough from tubes, do not unroll.
7 Cut each roll into 8 slices.
8 Arrange 8 slices, cut side down, in nut-lined pan.
9 Spreading out the layers of each pinwheel slightly.
10 Spoon half of the brown sugar mixture over dough.
11 Place remaining 8 slices on over bottom layer.
12 Spoon remaining brown sugar mixture over slices.
13 Bake at 350°F for 25-30 minutes, or until deep golden brown.