1/4 c  Room temp butter
1/4 c  Brown sugar
1 1/2 ts Corn syrup
48    Pecan halves
Filling:
1/2 c  Brown sugar
1/2 c  Pecan pieces
1 ts Cinnamon
2    Tubes refrigerated crescent
Rolls
1/2 c  Raisins

Heat oven to 375. Have ready miniature muffin pans. Mash butter, 1/4
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 1/4 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.