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

Preheat oven to 375 degrees (350 degrees for a non-stick pan). Melt 2 tablespoons butter and coat bottom and sides of fluted tube pan. Sprinkle with 3 tablespoons nuts. Melt remaining butter and add nuts, sugar, and water. Heat to boiling point, stirring occasionally.

Remove crescents from can - do not unroll! Cut each section into 4 slices. Arrange 8 slices in pan, slightly separating each pinwheel to allow sauce to penetrate. Spoon half the caramel sauce over dough. Repeat with remaining dough, topping the slices already in pan. Pour the remaining caramel mixture over second layer. Bake 25 to 30 minutes until deep golden brown. Cool 3 minutes and turn onto platter.

Very important.