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Carmel Twists


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Member since 2007

Serves | Prep Time | Cook Time 25 minutes

Ingredients

Sweet Dough

4 1/2C Flour
1/4C Sugar
1tsp salt
3/4C margarine
2 eggs
1 pkg dry yeast (2 1/4T) dissolved in
1 1/4C hot water



Carmel
2/3C margarine
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.



For Carmel


Bring to a boil and add 1T water.


Stir and pour evenly onto 12 x 18 inch jelly roll pan.


Sprinkle nuts on top.


Pairs Well With


Notes

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