1/2 c. butter
1/2 c. chopped nuts
1 c. brown sugar
2 tbsp. water
2 (8 oz. each) cans Pillsbury refrigerated quick crescent dinner rolls

Preheat oven to 375 degrees (350 degrees for colored fluted tube pan). In small saucepan, melt butter. Do not use pan with removeable bottom. Coat bottom and sides of 12 cup fluted tube pan with 2 tablespoons melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar, and water to butter; heat to boiling, stirring occasionally. Remove crescent from cans in rolled sections; do not unroll. Cut each section into four slices. Arrange 8 slices in prepared pan, separated each pinwheel slightly to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough, topping slices in pan; pour remaining caramel sauce over dough. Bake 25-30 minutes (30-35 minutes for colored fluted tube pan) until deep golden brown. Cool 3 minutes; turn onto serving platter or waxed paper. 10 inch ring coffee cake.