• 4 tablespoon butter, melted and divided
  • 4 tablespoon firmly packed dark brown sugar
  • 1 teaspoon corn syrup
  • 1/3 cup chopped roasted peanuts
  • 1 (8-ounce) package refrigerated crescent dinner rolls
  • 1/4 cup dark brown sugar
  • 1 teaspoon cinnamon


In a small saucepan combine 2 tablespoons of butter with sugar and corn syrup. Divide mixture into 8 lightly buttered muffin cups. Sprinkle 1 tablespoon chopped peanuts into each cup. Set pan aside. Unroll crescent rolls, but do not separate. Brush with remaining butter and sprinkle with 1/4 cup brown sugar mixed with 1 teaspoon cinnamon. Separate rolls at perforations (will be in triangle shapes). Fold over top point of triangle and roll up. Arrange roll in spiral effect atop caramel mixture in muffin pans; flatten slightly. Bake in a preheated 375 F. oven for 15 minutes or until browned and done through. Let stand several minutes and then invert. Makes 8 rolls.