Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.

In a mixing bowl, combine the chopped pecans, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of salt.

Unroll the refrigerated crescent roll dough on a clean surface and separate into 8 individual triangles.

Take about 1 tablespoon of the prepared pecan filling and place it at the wide end of each triangle, then roll it up.

Arrange the filled crescents on the prepared baking sheet, leaving some room between them.

Bake for 10 to 12 minutes or until golden brown and the filling bubbles slightly.

Let cool on the baking sheet for a few minutes before transferring to a rack.

For optional glaze, whisk together powdered sugar and milk and drizzle over cooled crescents.