Print Friendly Recipe
- Karen "Sissy" Wommack
Serves/Makes:1 9 x 13 pan
- 1 8 oz (224 grm). can refrigerator crescent rolls (plain or butter)
- 1 tbsp (15 ml). unsalted butter, melted
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) corn syrup (either light or dark)
- 1/2 tsp (2 ml). vanilla flavoring
- 1 dash salt
- 1 slightly beaten egg
- 1/2 cup (125 ml) chopped pecans
- Preheat oven to 375 degrees (200 C.) (if using dark or glass pan, reduce heat to 350 degrees).
- Unroll the crescent rolls into 2 long rectangles.
- Place them into an ungreased 9 x 13 inch or (2) 8 x 8 inch baking dish.
- Press the rolls into the bottom and up about 1/2 inch up the sides of the pan, to make a crust, making sure the perforated seams are sealed.
- Bake this for approximately 5 minutes, then take out and take a spoon or your hand and press down the bottom of the rolls to make it solid.
- Melt the butter and add to this the sugar,syrup, salt, vanilla and the egg. Whisk this together then add the pecans to this and mix.
- Pour the pecan mixture over the slightly baked rolls, put back in the oven and bake for an additional 20 to 22 minutes.
- Cool on a rack completely, then cut into bars.
- Note: If you use salted butter, omit the salt.
- Jerry's family got together a cookbook, and this is one that was submitted for the cookbook by his first cousin, Susan Cook Bevis, from Florence, Alabama. I just used the butter flavored crescent rolls instead of the regular, and I added the part about pressing he rolls down again after the 5 minute bake, because the rolls are puffy after that 5 minute bake and the pecan mixture didn't lay right, so that is why I did that.
It is quick, and GOOD! I bake them in the aluminum throw aways that you can buy with the plastic tops, that way I can give them away as gifts, which I do, and everybody loves them.
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