Ingredients
- 1 can refrigerated crescent roll dough
- 1 cup pecans, chopped
- ½ cup brown sugar (packed)
- 2 tablespoons corn syrup (light or dark)
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten (for egg wash, optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a bowl, mix together chopped pecans, brown sugar, corn syrup, vanilla, and melted butter until well combined.
- Unroll the crescent dough and separate into triangles.
- Spoon about 1 tablespoon of the pecan filling onto the wide end of each triangle.
- Roll up tightly, starting at the wide end, and place seam-side down on the prepared baking sheet.
- (Optional) Brush with beaten egg for a shiny golden finish.
- Bake for 12–15 minutes, or until golden brown and cooked through.
- Cool slightly before serving – the filling will be hot!
Tips & Variations
- Drizzle with melted chocolate or caramel after baking for extra indulgence.
- Add a pinch of cinnamon to the filling for a warm flavor boost.
- Serve warm with a scoop of vanilla ice cream for a pecan-pie-inspired dessert plate.