Ingredients
Scale
- 1 can crescent roll dough (8-count)
- 1/3 cup chopped pecans
- 1/4 cup packed brown sugar
- 2 tablespoons light or dark corn syrup
- 1 tablespoon melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- Pinch of salt
- 1 egg (for egg wash) mixed with 1 tablespoon water
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine pecans, brown sugar, corn syrup, melted butter, vanilla extract, cinnamon (if using), and salt. Stir until thick and glossy.
- Unroll crescent dough and separate into 8 triangles.
- Place a spoonful of pecan mixture at the wide end of each triangle and roll toward the tip, tucking and sealing sides. Pinch ends to prevent leakage.
- Arrange on baking sheet with space between each.
- Whisk egg and water for egg wash and brush lightly over crescents.
- Bake for 10–12 minutes until golden brown and bubbly.
- Cool for a few minutes before serving. Enjoy warm.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Reheat in a preheated 325°F (165°C) oven for 5–7 minutes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American