Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine granulated sugar, light corn syrup, melted unsalted butter, pure vanilla extract, and a large egg. Whisk until smooth.

Stir in chopped pecans until evenly coated.

Unroll the crescent roll dough on a flat surface and cut into triangles. Lay each triangle on the prepared baking sheet.

Spoon 2-3 tablespoons of filling onto the widest end of each triangle and roll towards the narrow end, sealing edges.

Bake filled rolls for 8 minutes until just set. Brush with reserved sugar mixture and bake an additional 5 minutes until golden brown.

Cool slightly before serving. Optionally, sprinkle with additional chopped pecans or drizzle with caramel sauce.