Caramel Nut Rolls

2 packages refrigerator biscuits
1/2 cup melted margarine
1 cup brown sugar
1/2 cup chopped nuts
cinnamon

Turn crockpot to high while preparing recipe. Mix brown sugar and nuts. Open refrigerator biscuits and tear each single biscuit in half. Dip each half in the melted butter, then brown sugar and nuts. Place in well greased 2-pound coffee can. Continue adding biscuit halves in this manner until a layer is formed on the bottom of the coffee can. Sprinkle the layer with cinnamon. Continue until all biscuit halves are assembled into the coffee can.

Place coffee can into crockpot. Cover top of can with 6-8 paper towels; then cover and cook on high 3 1/2 hours. Set crockpot lid slightly ajar so that excess moisture may escape. Add no water. Do not peek until last hour. (It's very important not to peek - cake will "fall," just like Gramma used to tell you about her old-fashioned oven!) Let cool one hour before unmolding. It's worth the wait!

Courtesy of: Elaine Ernst Schneider

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