1/2 c. packed brown sugar
1/3 c. melted butter
1/4 c. Karo corn syrup
1/2 c. halved pecans
2 (8 count) pkg. Pillsbury crescent rolls
1/2 c. cinnamon and sugar mix
1/2 c. chopped pecans

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.

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.

Bake at 350 degrees for 25-30 minutes or until golden brown. When done, invert on a warm dish.