Petite Caramel Pecan Rolls

• 3/4 c. firmly packed brown sugar
• 3/4 c. margarine, softened
• 6 Tbsp. light corn syrup
• 1 1/2 tsp. vanilla
• 3 (8 oz.) cans Pillsbury crescent rolls
• 6 Tbsp. sugar
• 1 1/2 tsp. cinnamon
• 3/4 c. finely chopped pecans

1. Heat oven to 375u0b0.
2. In mixing bowl, combine brown sugar, soft margarine, corn syrup and vanilla; blend well.
3. Spread in bottom of 13 x 9-inch ungreased pan.
4. Separate dough into rectangles (2 triangles together).
5. Firmly press perforations to seal.
6. Combine sugar and cinnamon; sprinkle mixture over each rectangle, then sprinkle about 1 tablespoon of pecans on each rectangle.
7. Starting at the shorter side, roll up each rectangle.
8. Seal edges.
9. Cut each roll into 4 equal slices.
10. Place, cut side down, on brown sugar mixture.
11. (Should fit 8 rolls across, 6 rolls down.)

brown sugar, margarine, light corn syrup, vanilla, crescent rolls, sugar, cinnamon, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=357202 (may not work)