1/2 c. brown sugar
1/2 c. soft butter
1/4 c. corn syrup
2 tubes (8 oz.) refrigerated crescent rolls
2/3 c. chopped pecans
1 tsp. cinnamon
1/4 c. white sugar

Mix together brown sugar, butter and corn syrup. Spread in bottom of two 8-inch square baking pans. Mix together pecans, cinnamon and white sugar. Divide in half for each tube of rolls.

Preheat oven to 375°F. Unroll a package of crescent roll dough into a rectangle. Sprinkle 1/2 the nut mixture over the dough. Roll up, jelly roll style, starting with the long side of the triangle. Seal the edges. Cut the roll into 16 slices. Place, cut side down, in prepared 8-inch pan. Do same with the 2nd package of roll mix in 2nd pan.

Bake at 375°F for 13 to 17 minutes or until golden brown. Cool in pans for 1 minute, then invert onto serving plates.

Makes 32 rolls.