Source:

Karen "Sissy" Wommack

Serves/Makes:1 9 x 13 pan

Ingredients

• 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

Preparation

• 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.

Comments

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.

Enjoy, Sis