1/4 c. packed brown sugar
2 tbsp. butter, melted
1 1/2 tsp. water
1/3 c. pecan halves
1 (8 oz.) can refrigerated crescent dinner rolls

Stir together brown sugar, melted butter and water until smooth.

Spoon into 6 greased 3 inch muffin pan cups. Sprinkle with pecans. Remove crescent roll dough from can but do not unroll. Cut into 6 slices. Place slices cut side down on top of pecans and brown sugar mixture. Place muffin pan on sheet of foil to catch any sugar mixture. Bake 350 degrees 20 minutes. Immediately invert rolls onto serving plate. Serve warm.