Nutty Crescent Twists

By carvalhohm

Ingredients

• 2 (8-ounce) cans refrigerated crescent rolls
• 6 tablespoons butter, melted and divided
• 1/2 cup chopped pecans or walnuts
• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/2 cup sifted powdered sugar
• 2 tablespoons maple syrup

Preparation

Step 1

Preheat the oven to 375 degrees. Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Brush evenly with 4 tablespoons melted butter.

Stir together pecans and next 3 ingredients; sprinkle 1 tablespoon mixture on each rectangle, pressing in gently.

Roll up, starting at a long side, and twist. Cut 6 shallow (1/2-inch-long) diagonal slits in each roll. Shape rolls into rings, pressing ends together; place on a lightly greased baking sheet.

Brush rings with remaining 2 tablespoons butter. Bake 12 minutes or until golden.

Stir together powdered sugar and maple syrup until glaze is smooth; drizzle over warm twists.