Butterscotch Breakfast Ring

Serves: 5
Total Calories: 622
Yield: 1 ring


1 cup butterscotch chips or morsels
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon salt
1/2 cup chopped pecans
1 (10-ounce) package refrigerated crescent roll
7 teaspoons corn syrup


Preheat oven to 375°. Melt half of butterscotch morsels and the butter in the top of a double boiler over hot, not boiling water. Remove from heat. Stir in flour, salt, and nuts, mixing gently with a fork. Set aside.

Separate rolls into triangles. Arrange on a greased cookie sheet so the triangles form a circle. The edges should overlap slightly and the long ends point outward.

Spread 2 teaspoonfuls of butterscotch mixture on each triangle. Roll, jellyroll fashion, toward the center. Slash inside half of each roll. Bake 15 minutes, or until golden brown.

Meanwhile, combine remaining 1/2 cup butterscotch with corn syrup. Melt over hot water, stirring to blend. Let cool slightly, then drizzle over the breakfast ring. Serve hot or cold.

Fun Fact: A destination attraction for millions of tourists each year, the Smithsonian is composed of sixteen museums and galleries and the National Zoo, and numerous research facilities in the United States and abroad. The Smithsonian Institution in Washington DC was established in 1846 with funds bequeathed to the United States by James Smithson.

Nutritional Facts:

Serves: 5
Total Calories: 622
Calories from Fat: 315

This Butterscotch Breakfast Ring recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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