Pecan Crescent Twists

2 (8 Oz.) Cans Refrigerated Crescent Rolls
6 Tbsp. Butter, melted
1/2 Cup Chopped Pecans
1/4 Cup Sugar
1 teas. Watkins Cinnamon
1/8 teas. Watkins Nutmeg
1/2 Cup Powdered Sugar
2 Tbsp. Milk
1/2 teas. Watkins Maple Extract

Un-roll crescent rolls and separate each can into 4 rectangles, pressing perforations to seal. Brush evenly with 4 Tbsp. of melted butter.  Stir together pecans and next 3 ingredients; sprinkle 2 tablespoon mixture on each rectangle, pressing in gently. Roll up starting at a long side, and twist. Cut 6 shallow (1-2 inches long) diagonal slits in each roll. Shape rolls into rings, pressing ends together, place on a lightly greased baking sheet. Brush rings with remaining 2 Tbsp. butter. Bake at 375 degrees for 12 minutes or until golden. Stir together powdered sugar, milk and maple extract and until glaze is smooth; drizzle over warm twists. Yield: 8 servings.

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