Whitley's Peanut Factory
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Caramel Peanut Rolls

  • 4  tablespoon  butter, melted and divided
  • 4  tablespoon  firmly packed dark brown sugar
  • 1  teaspoon  corn syrup
  • 1/3  cup  chopped roasted peanuts
  • 1 - 8  ounce  package refrigerated crescent dinner rolls
  • 1/4  cup  dark brown sugar
  • 1  teaspoon  cinnamon
In a small saucepan combine 2 tablespoons of butter with sugar and corn syrup. Divide mixture into 8 lightly buttered muffin cups. Sprinkle 1 tablespoon chopped peanuts into each cup. Set pan aside. Unroll crescent rolls, but do not separate. Brush with remaining 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. Arrange roll in spiral effect atop caramel mixture in muffin pans; flatten slightly. Bake in a preheated 375 degrees F. oven for 15 minutes or until browned and done through. Let stand several minutes and then invert. Makes 8 rolls.

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