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

In a medium bowl, stir together the chopped pecans, brown sugar, melted butter, cinnamon, vanilla extract, and maple syrup until well combined.

Unroll the crescent roll dough and separate it along the perforations into 8 triangles.

Place approximately 1 tablespoon of the pecan mixture onto the wide end of each triangle.

Carefully roll each triangle up, starting from the wide end and moving toward the point.

Arrange the crescents on the prepared baking sheet with the points tucked underneath.

Bake for 12 to 15 minutes or until the pastry is golden brown and the filling is bubbling.

Transfer to a wire rack and allow to cool for at least 5 minutes before serving.