Easy Caramel Rolls

Easy Caramel Rolls 3 (8-ounce) cans refrigerated crescent rolls 1 cup packed light brown sugar 3/4 cup (1-1/2 sticks) butter 1/2 cup light corn syrup 1 teaspoon vanilla extract 1 cup chopped pecans, toasted Preheat oven to 400 degrees F. Open crescent roll dough; do not unroll. Slice each roll into 8 (3/4-inch) pieces. Place rolls 1/4-inch apart in a lightly greased 9- x 13-inch pan. Bake 20 minutes or until golden brown and firm. Meanwhile, combine sugar, butter, and corn syrup in a medium saucepan. Cook over medium heat, stirring constantly, until melted and smooth. Remove from heat, and stir in vanilla. Pour sauce over warm rolls; sprinkle with pecans. Serve warm.