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1/2 cup sugar, divided
1 tablespoon ground cinnamon
1 (12-ounce) can refrigerated buttermilk biscuits
1 (6-ounce) can refrigerated buttermilk biscuits
1/2 cup plus 2 tablespoons butter
1/4 cup packed light brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans, toasted
Extra-large foil muffin cups

Combine 1/4 cup sugar and 1 tablespoon cinnamon in a large
bowl. Cut biscuits into fourths, and add to sugar mixture; toss to
coat. Set aside. Melt butter in medium saucepan over medium heat.
Add brown sugar and remaining 1/4 cup sugar, stirring until sugar
dissolves. Remove from heat; stir in vanilla and pecans. Arrange
5 coated biscuit pieces in a lightly greased muffin cup; place in a
muffin pan. Repeat with remaining biscuit pieces. Drizzle evenly
with pecan mixture. Bake at 400 degrees for 18 minutes or until golden.

Yield: 1 dozen.

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