1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze—a little tip my Nonna Rosa always insisted on.
2. Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly golden. Stir frequently to avoid burning. This step brings out their natural oils and deepens the flavor.
3. In a small bowl, combine the brown sugar, melted butter, corn syrup (or honey), vanilla extract, cinnamon, and a pinch of salt. Stir until smooth and well mixed.
4. Add the toasted pecans to the mixture and stir gently to coat all the nuts evenly. If you like, fold in mini chocolate chips or raisins for an extra layer of flavor.
5. Unroll the crescent dough onto a clean surface and gently separate into individual triangles as per the package instructions.
6. Spoon about a tablespoon of the pecan mixture onto the wide end of each triangle. Be careful not to overfill, or the filling may leak out during baking.
7. Starting at the wide end, roll each triangle tightly toward the point to form crescent shapes, tucking in the edges slightly to seal the filling inside.
8. Place the rolls on the prepared baking sheet, spacing them about 2 inches apart to allow for expansion.
9. Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed. You’ll know they’re done when the filling bubbles slightly through the seams.
10. Remove from oven and let cool for at least 10 minutes before serving. This resting time lets the filling set, making each bite less messy and more delightful.

I love this step because it’s when the kitchen fills with that irresistible aroma that always reminds me of my mother’s Sunday brunches. Watching my daughters eagerly wait by the oven window makes all the little moments in the kitchen feel so precious.