Ingredients

The following ingredients have 6 Servings
  • 1/2 cup light brown sugar (firmly packed )
  • 1/4 cup light corn syrup (I use this)
  • 2 tablespoons butter (salted or unsalted, I use this)
  • 1/8 teaspoon salt
  • 1 cup chopped pecans (I used this brand)
  • 1/2 teaspoon vanilla extract
  • 1 can crescent rolls
  • 4 tablespoon butter softened
  • 1/2 cup light brown sugar (packed )
  • 2 large eggs
  • 1/4 cup all-purpose flour (recommended)
  • 1 teaspoon vanilla (recommended)

Instruction

  • Preheat oven to 375 degrees F. Spray an 8 or 9-inch pie pan with non-stick cooking spray.
  • In a small saucepan, stir together 1/2 cup light brown sugar, 1/4 cup light corn syrup, 2 tablespoons butter, 1/8 teaspoon salt, 1 cup chopped pecans.
  • Bring to a low boil and boil 2 minutes. Immediately remove from heat and stir in 1/2 teaspoon vanilla extract.
  • Allow to cool while you unroll the crescent rolls.
  • Spoon approximately 1 tablespoon pecan pie filling in the center of the crescent roll, roll up, and place in prepared pan. Repeat with all the filling and crescent rolls.
  • Next, in the bowl on an electric mixer, beat butter and brown sugar until creamy.
  • Mix in eggs, then flour and vanilla.
  • Pour over crescent rolls.
  • Bake at 375 degrees F for 22 minutes or until browned on top.
  • If desired you can glaze the coffee cake with 1 cup powdered sugar whisked with 2-3 tablespoon heavy cream.
  • Store in an airtight container.