Instructions: 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.

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