Ingredients:
- 1 can crescent roll dough (8-count)
- 1/3 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons corn syrup (light or dark)
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- Egg wash (1 egg mixed with 1 tablespoon water, for brushing)
Directions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt. Stir until well mixed.
- Unroll crescent dough and separate into 8 triangles.
- Spoon about 1 tablespoon of the pecan mixture onto the wide end of each triangle.
- Roll up each crescent starting from the wide end, gently sealing the edges.
- Place crescents on the prepared baking sheet with the pointed tip tucked underneath.
- Brush the tops with egg wash.
- Bake for 12–15 minutes, or until golden brown.
- Remove from oven and allow to cool slightly before serving.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutrition
- Approximate calories per serving: 150
- Servings: 8
Tips & Variations
- Toast the chopped pecans for a few minutes before mixing for deeper flavor.
- Drizzle with caramel sauce or dust lightly with powdered sugar before serving.
- Seal the dough edges well to keep the filling from leaking during baking.