Yield: 1 Servings
|¼ cup||Room temp butter|
|¼ cup||Brown sugar|
|1½ teaspoon||Corn syrup|
|½ cup||Brown sugar|
|½ cup||Pecan pieces|
|2||Tubes refrigerated crescent|
Heat oven to 375. Have ready miniature muffin pans. Mash butter, ¼ cup brown sugar & the corn syrup in a small bowl with a rubber spatula until blended & smooth. Smear mixture in each muffin cup to coat generously. Put a pecan half, flat side up, in each cup.
Filling: Process brown sugar, pecan pieces & cinnamon in food processor or blender until nuts are fine. Remove crescent roll dough from both tubes. Cut each roll in half crosswise. On a lightly floured surface, unroll a dough half. Pat or roll into 12 X 6" rectangle, pressing the perforations together. Sprinkle with ¼ of the filling, then evenly scatter on 2 Tbls. raisins. Starting from one long side, roll up tightly jelly roll style. Pinch seam to seal.
Trim ends. Cut roll crosswise in 12 pieces. Press, a cut side up, firmly into prepared muffing cups. Repeat with remaining dough & filling. Bake 15-20 minutes until golden brown. Invert immediately onto wire rack, using a small fork or spatula to loosen schnecken from cups. Turn pecan side up. Cool completely. Store in airtight container up to 1 week or freeze up to 3 months.