There will be leftover butter and cinnamon sugar, but you need a little extra for dipping dredging
1 cup sugar
1 tablespoons ground cinnamon
1/2 cup chopped walnuts or pecans
6 large croissants
1 stick (8 tablespoons), melted
Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix sugar, cinnamon, and nuts. Working 1 at a time, dip croissants in butter and then dredge in cinnamon sugar, lightly pressing nuts into the croissants. Place on a baking sheet and bake until golden brown and fragrant, about 15 minutes. Transfer to a wire rack and cool. Serve warm or at room temperature.