Cookin' Outdoors with Johnny Nix                                
Y'all Eat Yet?                                                                                                 

Caramel Sticky Buns

16 KRAFT Caramels

2 Tbsp. milk

3/4 cup chopped PLANTERS Pecans, divided

1 can (8 oz.) refrigerated crescent dinner rolls

1/4 cup sugar

1 tsp. ground cinnamon

2 Tbsp. raisins


Heat oven to 375ºF,  (for inside the house)

Melt caramels in a skillet with milk for  1-1/2 to 2 min. or until caramels are completely melted, stirring after each minute. Pour into 8-inch round pan sprayed with cooking spray; top with 1/2 cup nuts.

Unroll crescent roll dough; separate into 2 rectangles. Press perforations in each rectangle together to seal. Mix remaining nuts, sugar, cinnamon and raisins; sprinkle over dough. Roll up each rectangle, jelly-roll fashion, starting at one short end; cut into 4 slices. Place, cut sides down, in prepared pan. (Sprinkle with any sugar mixture that may have fallen out of rolls.)

Bake 17 to 20 min. over medium heat with top coals or until lightly browned. Immediately invert pan onto plate; remove pan. Spread any caramel from pan over buns. Cool slightly.