1/2 c. maple syrup
1/4 c. butter
1/2 tsp. cinnamon
1/3 c. chopped pecans
2 (8 oz.) pkgs. refrigerated crescent rolls

Preheat oven to 350 degrees. Combine syrup, butter and cinnamon in small saucepan. Bring to boil. Boil 2 minutes; pour into 9" round or square pan, sprinkling with nuts. Open rolls. DO NOT UNROLL DOUGH. Cut each section into 4 pieces. Place cut side down in prepared pan. Bake 25 minutes. Let stand 5 minutes. Invert onto serving plate. Serves 16.