94 pecan rolls corn syrup Recipes

rhodes anytime caramel or cinnamon rolls ( 6 rolls come in their own pan ), caramel packet ( included with rolls ), flaked coconut, chopped pecans, if using anytime cinnamon rolls use below for caramel, margarine, softened, brown sugar, water, light corn syrup, combine and spread evenly in bottom of pan. follow recipe for coconut pecan caramel rolls.

butter, corn syrup, brown sugar, chopped pecans, jiffy yellow cake mix, jiffy pizza crust mix, warm water, soft butter, cinnamon, sugar, corn syrup

all-purpose flour, instant yeast, sugar, brown sugar, salt, freshly grated orange peel, water, buttermilk, butter or 1/4 cup margarine, mashed sweet potato, egg, brown sugar, cinnamon, chopped pecans, butter or 1/4 cup margarine, softened, powdered sugar, butter or 1/4 cup margarine, melted, egg white, light corn syrup, chopped pecans, powdered sugar, milk, vanilla extract

eggs, dark corn syrup, butter, melted, sugar, vanilla, salt, pecan halves, unbaked pie shell (may use frozen or refrigerated rolled pie crust)

butter or margarine, sugar, dark-colored corn syrup, rolled oats, eggs, vanilla, recipe pastry for single-crust pie (see recipe below), chopped pecans, cream (optional)

brown sugar, margarine or 1/4 cup butter, softened, corn syrup, refrigerated crescent dinner rolls, sugar, cinnamon, chopped pecans

active dry yeast, warm 2% milk (110o to 115o), eggs, butter, melted, sugar, salt, king arthur unbleached all-purpose flour, butter, cubed, brown sugar, corn syrup, chopped pecans, butter, melted, sugar, ground cinnamon

refrigerated crescent dinner rolls, pecans, chopped, sugar, corn syrup, margarine or 1 tbsp butter, melted, vanilla, egg, beaten

chopped pecans, butter, light brown sugar, corn syrup, ground cinnamon, divided, refrigerated crescent dinner rolls, granulated sugar

chopped pecans, butter, light brown sugar, corn syrup, ground cinnamon, divided, refrigerated crescent rolls, granulated sugar

corn syrup, water, granulated sugar, egg white, cream of tartar, vanilla extract, caramels, water, coarsely chopped pecans

crescent rolls, egg, pecans, chopped, sugar, corn syrup, butter, softened, vanilla extract

active dry yeast, warm water (100 to 110 f), milk, butter, sugar, salt, eggs, all-purpose flour, sugar, ground cinnamon, butter, softened, brown sugar, butter, karo light corn syrup, water, salt, pecan halves, toasted

all-purpose flour, sugar, salt, cold butter (1 stick), diced, egg, lightly beaten, flour , for rolling the dough, unsalted butter, light brown sugar, light corn syrup, fine salt, chopped toasted pecans, bourbon, pure vanilla extract, eggs, lightly beaten, copyright 2001 television food network , gp. all rights reserved

rolled oats, corn syrup, eggs, sugar, vanilla, salt, margarine, melted, pie crusts

hot roll mix, butter, melted, sugar, ground cinnamon, pecan halves, brown sugar, light corn syrup, butter

refrigerated quick crescent dinner rolls, preheat oven to 375 degrees f. lightly grease 13x9 inch pan. separate crescent dough into 2 large rectangles. press rectangles over bottom aned 1/2 inch up sides of prepared pan to form crust.; seal perforations. bake crust for 5 minjtes., in medium bowl, combine the following, beaten egg, chopped pecans, sugar, dark corn syrup, butter, melted, vanilla, pour over partially-baked crust. return to 375 degree oven and bake for 18 to 22 minutes, until golden brown., cool. cut into bars. makes 2 dozen bars

dry yeast, warm water, granulated sugar, salt, melted margarine, egg, flour, margarine, brown sugar, corn syrup, pecan halves, granulated sugar, freshly ground cinnamon