1/4 c light corn syrup
1/4 c chopped pecans
2 Tbsp brown sugar
2 Tbsp soft butter
1 pkg refrigerated crescent rolls
Mix the corn syrup, brown sugar and pecans. Spread into 8 muffin tins. Open crescent roll package and unroll, pressing the seams together. Spread butter over rolls. Sprinkle with sugar and cinnamon (1 Tbsp each). Roll up rolls across short end, slice into 8 parts. Pat into muffin wells. Bake 350° for 20-25 min.