Ingredients :
- 2 8 Oz packages of refrigerated crescent rolls
- 1 1/2 cup chopped pecans
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 5 tbsp butter plus 1 stick softened for inside crescent rolls
- 2 tsp cinnamon
- 1 tbsp Caro syrup
- 1/4 cup water
Method :
- Preheat oven to 375°F. Melt 5 tablespoons butter in 10 x 14 inch pan in oven.
- Stir brown sugar, pecans, water & Caro syrup into melted butter. Make sure it is spread evenly in bottom of pan.
- Separate crescent rolls into 2 rectangles, sealing perforations.
- Spread 4 tablespoons of butter onto each rectangle and sprinkle sugar & cinnamon mixture over each rectangle.
- Starting with long side, roll each rectangle into a log. Cut into mini pieces and place into pecan mixture. Makes about 32 rolls.
- Bake for 20-25 minutes & invert into another pan immediately after baking.
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