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.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.