Ingredients
• 1 (8 oz) tube refrigerated crescent roll dough (or puff pastry cut into triangles)
• ½ cup (115g) unsalted butter
• ½ cup (100g) packed brown sugar
• 2 tbsp light corn syrup or pure maple syrup
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup (100g) finely chopped pecans
• Optional: 1 tbsp bourbon or ½ tsp cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheet with parchment.
- Filling: In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, vanilla, salt, and optional bourbon/cinnamon. Cook 2–3 min until slightly thickened. Remove from heat; stir in pecans. Cool 10 min (warm but not hot).
- Assemble: Unroll crescent dough; separate into 8 triangles. Spoon 1–2 tsp filling near the wide end of each triangle. Roll up tightly toward the point, tucking in sides as you go. Curve ends slightly to form a crescent.
- Place on sheet, point-side down. Bake 12–14 min until golden brown and puffed.
- Cool 5 min on pan—they’re best warm and slightly gooey!
PREP TIME & NUTRITION (per crescent, makes 8):
Prep Time: 15 min | Cook Time: 14 min | Total Time: 30 min | Servings: 8 | Calories: 220 | Net Carbs: 18g | Fats: 16g | Protein: 3g