Crescent Caramel Rolls

Directions

1. 1
   Preheat oven to 375°.
2. 2
   Coat bottom and sides of large Bundt pan with butter; sprinkle pan with 3 tablespoons nuts.
3. 3
   Melt margarine in small saucepan; add remaining nuts, brown sugar and water.
4. 4
   Heat to boiling, stirring occasionally.
5. 5
   Remove crescents from can in rolled sections; do not unroll.
6. 6
   Cut each section into 4 slices.
7. 7
   Arrange 8 slices in prepared pan, separating each pinwheel slightly to allow sauce to penetrate.
8. 8
   Spoon half the caramel sauce over dough.
9. 9
   Repeat with remaining dough.
10. 10
    Pour remaining caramel sauce over dough; bake for 25 to 30 minutes. Cool 3 minutes.
11. 11
    Turn into serving platter or waxed paper.