1/4 c packed brown sugar
2 tsp all purpose flour
2 tbsp butter
2 tsp milk
1/2 tsp rum extract (may use vanilla)
1 pkg 8 refrigerated crescent rolls
1 tbsp butter melted
1/4 c packed brown sugar
2 tbsp chopped pecans

For caramel sauce, in a small saucepan, combine 1/4 c brown sugar and the flour. Stir in 2 tbsp butter and milk. Cook, stirring constantly, over medium heat till thickened and bubbly. Remove from heat; stir in rum extract. Divide mixture evenly among 8 muffin cups.

Unroll refrigerated rolls, separate into triangles. Brush each triangle with a little of the 1 tbsp melted butter. Combine the 1/4 c packed brown sugar and nuts. Sprinkle each roll with some nut mixture.

Roll triangles up beginning at the point and rolling to the top. Cut one roll up in half crosswise; peace both halves, outside down, together in prepared muffin cup. Repeat with remaining rolls (Fill any empty cups with water to prevent scorching).

Bake in 375°F oven about 15 minutes. Immediately invert onto wire rack. Serve warm.

Makes 8 rolls.