Ingredients:
1 can of refrigerated crescent rolls
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup (dark or light, doesn't matter)
1 Tbsp butter, melted
1/2 tsp vanilla
1 egg, beaten
Unroll dough and separate into 2 long rectangles; place in an ungreased 13x9" pan and press along the bottom and 1/2" up the sides, pressing the perforations firmly to seal. Bake for 8 minutes in a 350-degree oven.
Meanwhile, in a large bowl, combine the pecans, sugar, corn syrup, melted butter, vanilla and egg. Pour over crust and bake 18-22 minutes or until golden brown.
Cool completely before cutting, and store at room temperature.
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