4 1/2C Flour
1 pkg dry yeast (2 1/4T) dissolved in
1 1/4C hot water
1/4C light corn syrup
1 1/2C brown sugar
1C nuts (ground)
Bring to a boil and add 1T water. Stir and pour evenly onto 12 x 18 inch jelly roll pan. Sprinkle nuts on top.
Cut margarine finely into dry ingredients.
Add eggs and dissolved yeast mixture.
Refrigerate for 2 hours, or overnight.
Divide into 3 parts.
Roll each part out on a floured board into 9x18 inch rectangle.
Fold in thirds to make a 3x18 inch rectangle.
cut into 1 inch strips.
Twist strips and place side by side on the caramel mixture.
Let rise for 1/2 hour.
Bake at 350 degrees for 25 minutes.
Invert immediately onto cookie sheet.
Bring to a boil and add 1T water.
Stir and pour evenly onto 12 x 18 inch jelly roll pan.
Sprinkle nuts on top.