Ingredients:
4 tablespoons unsalted butter, cut into pieces
½ cup light brown sugar
2 tablespoons heavy cream
2 tablespoons honey
1 tablespoon water
pinch of salt
⅔ cup chopped pecans
Two 8-oz packages refrigerated crescent dough sheets
1–2 tablespoons softened butter
½ cup brown sugar
½ teaspoon ground cinnamon
Instructions:
- Heat oven to 375°F and prepare a 9-inch round pan with parchment or light grease.
- In a small pot, melt butter and stir in brown sugar, cream, honey, water, and salt until smooth.
- Let caramel bubble gently about 2 minutes, then pour half into the pan.
- Sprinkle chopped pecans evenly over caramel in the pan.
- Lay out the crescent dough sheets side by side and press seams together to make a rectangle.
- Spread the dough with softened butter.
- Sprinkle brown sugar and cinnamon evenly over the dough.
- Roll the dough tightly from one long side to form a log.
- Slice the log into 8 pieces and place each, cut-side up, on top of the pecans and caramel.
- Bake about 20 minutes until golden and firm.
- Let cool 5 minutes, then invert onto a plate and drizzle with reserved caramel.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 8