Makes 6 to 8 twists
- 1/4 cup honey
- 1 Tablespoon Butter
- 2/3 cup chopped walnuts or pecans
- 1 Tablespoon sesame seeds
- 1 (11.5 oz.) container refrigerated cornbread twists, or refrigerated breadsticks
Combine honey and butter in small saucepan and heat gently, stirring until butter is melted. Pour onto dinner plate. Mix nuts and sesame seeds on a separate plate. Separate the refrigerated dough into 12 or 16 strips. Dip two strips into honey-butter mixture, turning to lightly coat both sides; dip each strip into nuts to lightly coat. Twist the two strips together and pinch ends. Place on ungreased baking sheet. Repeat with remaining strips. Bake at 350°F for 20 minutes or until baked and golden.