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Add a photoServings: 12
Ingredients
- 1/3 c. butter
- 1/2 c. pecans, minced
- 1 c. brown sugar, packed
- 2 T water
- 2 cans Hungry Jack refrigerator biscuits
Directions
- In a small pan, heat butter. Use a little to coat sides and bottom of Bundt pan. Sprinkle 3 tbsp of the pecans into pan. Add in remaining nuts, brown sugar and water to the butter in the pan and heat till boiling. Remove from heat. Separate dough into 20 biscuits, cut each one in half and shape into a ball. Place 20 balls into pan. Drizzle half of caramel sauce over balls. Repeat layers. Bake at 350 degrees for 20 to 25 min. Do not over bake. Invert immediately onto a plate and allow caramel to drizzle down. Serve while warm.
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