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

In a bowl, whisk together the granulated sugar, corn syrup, melted butter, vanilla extract, and egg until smooth, reserving 2 tablespoons for brushing.

Incorporate the chopped pecans into the filling mixture, stirring gently to coat.

Unroll the crescent rolls on a clean surface. Place 2-3 tablespoons of the pecan filling at the wide end of each triangle.

Roll each triangle tightly towards the narrow end and pinch the edges to seal the filling.

Place the rolls on the baking sheet, spacing them apart. Bake for 8 minutes, brush with reserved filling, and bake for an additional 5 minutes until golden brown.

Let cool slightly and serve warm, optionally garnished with more chopped pecans.