1 tbsp. butter
2 tbsp. firmly packed brown sugar
1 tsp. light corn syrup
1/3 c. cocktail peanuts, chopped
1 (8 oz.) pkg. refrigerated crescent dinner rolls
1/4 c. brown sugar
1 tsp. cinnamon
Butter

In small saucepan, melt butter. Stir in sugar and corn syrup until dissolved. Divide mixture into 8 buttered muffin cups. Sprinkle 1 tablespoon chopped peanuts into each cup. Set aside pan. Unroll crescent rolls but do not separate. Brush with butter and sprinkle with 1/4 cup brown sugar, mixed with 1 teaspoon cinnamon. Separate rolls at perforations (will be in triangle shapes). Fold over top point of triangle and roll up.