Crescent Caramel Swirl - Christine Robbins

(this was from mom and I’m not sure if everyone has a copy or not – it is a good alternative to the butterscotch rolls that mom used to make in the angel food cake pan.)

½ cup butter (not margarine!)          

½ cup chopped nuts
¾ cup packed brown sugar                               
1 tbsp water
2–8oz cans crescent rolls

Melt butter, use 2 tblsp to coat a bundt pan.  Sprinkle with 2 or 3 tblsp. Nuts.  Add remaining nuts, brown sugar & water to butter, bring to boil and boil 1 minute.  Pour over rolls that have been sliced (unrolled crescent dough) into 8 slices per package (total of 16 slices) and arranged on edge in greased bundt pan.  Bake until golden brown and invert on plate or waxed paper.  Best served warm.