Pecan Rolls

Kids Cooking

The pecan is native to the Mississippi Valley region of the United States and was introduced to the settlers by the Indians. Pecans have a distinctive popular flavor “au natural.” They are enhanced in the baking process or by toasting before adding the nuts to a recipe. Pecans are a source of protein and minerals. Cinnamon sugar and pecans are rolled up in prepared crescent roll dough and then cut and baked. Remember to turn off the oven after baking and leave the kitchen very clean.

Recipe

4 tablespoons butter, melted and divided

2 tablespoons white corn syrup

1/3 cup packed light brown sugar

1 cup (4-ounces) chopped pecans, divided

Rolls

1 8-ounce tube refrigerated crescent rolls.

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

Preheat oven to 375-degrees. Pour 3 tablespoons melted butter into bottom of an

8-inch round baking pan. Stir in corn syrup and brown sugar. Sprinkle over 1/2 cup pecans. Set aside. Unroll tube of crescent roll dough into a rectangle. Seal seams and perforations. Brush remaining tablespoon of butter over dough. In a small bowl mix together sugar and cinnamon and sprinkle over dough. Top with remaining 1/2 cup pecans. Roll up jelly roll style starting with the long side. For easier slicing, cover and refrigerate dough for a few minutes. Cut the roll into 1-inch slices. Place pinwheel style in baking pan. Let pan set a few minutes in a warm place. Bake about 20 minutes or until light golden brown. Cool in pan for 3 minutes. Ask an adult to invert rolls onto a serving plate.

Yield: 12 rolls.

Carolyn Gas Hardimon, M. S. Family and Consumer Science Home Economist

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