Sticky Caramel Pecan Rolls
By: Anonymous
Published: Monday, December 21, 2009 - 3:11am

Ingredients




1/2 cup packed brown sugar
 cup melted butter
1/4 cup Karo corn syrup
1/2 cup halved pecans
2 (8 count) pkg. Pillsbury crescent rolls
1/2 cup cinnamon and sugar mix
1/2 cup chopped pecans





Preparation

1 Melt butter. Add brown sugar and Karo syrup to melted butter. Divide mixture between two 8-inch round cake pans. Place pecan halves on top of mixture in both pans. 2 Separate the crescent rolls in 8 rectangles. Press perforations to seal. Sprinkle cinnamon and sugar mix on the rectangles and top with chopped pecans. Roll each rectangle lengthwise. Cut each rectangle into 6 pieces. Place each miniature roll on top of caramel sauce in pans. 3 Bake at 350 degrees for 25-30 minutes or until golden brown. When done, invert on a warm dish. 








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Preparation

 1  Melt butter. Add brown sugar and Karo syrup to melted butter. Divide mixture between two 8-inch round cake pans. Place pecan halves on top of mixture in both pans.  2  Separate the crescent rolls in 8 rectangles. Press perforations to seal. Sprinkle cinnamon and sugar mix on the rectangles and top with chopped pecans. Roll each rectangle lengthwise. Cut each rectangle into 6 pieces. Place each miniature roll on top of caramel sauce in pans.  3  Bake at 350 degrees for 25-30 minutes or until golden brown. When done, invert on a warm dish.