1. Melt margarine; stir in 1/3 cup brown sugar and syrup, bring to full boil. Spread in large oblong pan. Sprinkle with pecans.
Open Crescent Rolls and pinch them together to make a sheet of dough. Smooth the dough with
your hands or roll into 12-inch square. Brush with 2 tablespoons butter/margarine. Combine 1/4
cup brown sugar and cinnamon. Sprinkle center third of the dough with half the mixture. Fold
one-third over center third of dough. Rub more melted butter/margarine over dough and sprinkle
with remaining sugar-cinnamon. Fold remaining third over the 2 layers. Cut with sharp knife,
crosswise into strips about 1 inch wide. Grasp ends of strip and twist. Seal ends firmly. Place in
pan right on top of nuts and syrup about 1-1/2 inches apart. Cover.
Bake at 375°F for about 20 - 30 minutes. Time will depend on how high the sides of your pan are.
When you take them out of the oven, invert pan immediately onto a serving plate.