Sticky Nut Rolls

1½ c. light corn syrup or maple-flavored syrup
⅓ c. packed brown sugar
3 tbsp. butter or margarine, melted
1 tbsp. water
1 c. coarsely chopped pecans
2⅓ c. all-purpose flour

1 tbsp. baking powder
½ tsp. salt
⅓ c. shortening
¾ c. milk
¼ c. granulated sugar
½ tsp. ground cinnamon

Preheat oven to 425°F.

In a saucepan combine syrup, brown sugar, butter or margarine, and water. Cook and stir over low heat until brown sugar is dissolved. Do not boil. Spread in bottom of a 9x9x2” baking pan. Sprinkle with pecans.

In a mixing bowl stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Make a well in center. Add milk at once, stirring just until dough clings together. Turn dough out onto a lightly floured surface. Knead dough gently 15 to 20 strokes. Roll into a 15x10-inch rectangle. Combine granulated sugar and cinnamon. Sprinkle over dough. Roll up jelly roll style, beginning with long side. Slice 1-inch pieces. Place cut side down, in prepared pan.

Bake at 425°F oven for 25 minutes or until golden brown. Loosen sides and invert onto serving plate. Serve warm.

YIELD: 15 rolls