1/3 c. butter (I prefer butter)
1/2 c. brown sugar, packed
1 tbsp. dark Karo syrup

Melt butter in kettle over medium heat. Add brown sugar and Karo syrup. Stir constantly over heat until butter is completely blended into the mixture and mixture is caramelized. Pour into lightly greased 9x12 inch cake pan.

OPTIONAL: Chopped walnuts or pecan halves may be placed on caramel in pan prior to putting rolls on caramel.

MEMO: Use basic sweet roll dough to make rolls. Cool rolls in pan approximately 7-10 minutes to let caramel set before placing on wax paper.

This recipe is for 1 pan of rolls.