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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 24 |
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Directions: In a small saucepan, combine 1/3 cup brown sugar, 1/4 cup butter, and the
honey. Bring just to a boil; remove from heat and spread in a 13X9X2-inch
bking pan. Sprinkle almonds evenly over the glaze in the pan.
Separate 1 package of crescent rolls into 2 triangles; press perforations
together to make a smooth dough. Brush each rectange with melted butter.
In a small bowl combine cinnamon, nutmeg, and cloves. Sprinkle 1/2 of the
mixture over 1 rectangle of the dough. place the second rectangle of dough
over the mixture; press edges of dough layers together. Repeat process
with second package of dough and remaining filling.
With a sharp knife, cut each rectangle crosswise into 12 strips. Twist
each strip 2 times and place in the baking pan on top of the glaze. Bake
at 400F degrees for 15 to 20 minutes or until golden brown. Invert
immediately onto a platter and let cool.
Ingredients:
1/3 Cup(s) Packed Brown Sugar
1/4 Cup(s) Butter or Margarine
1 Tablespoon(s) Honey
2 Ounce(s) Sliced Almonds
2 Package(s) Refrigerated Crescent Rolls
1 Teaspoon(s) Ground Cinnamon
1/8 Teaspoon(s) Nutmeg
1 Dash(s) Ground Cloves |
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