Ingredients
1/2 cup packed brown sugar1/2 cup butter, softened1/4 cup corn syrup2 tubes (8 ounces each) refrigerated crescent rolls2/3 cup chopped pecans1/4 cup sugar1 teaspoon ground cinnamon
Preparation
In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-in. square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edge. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.
