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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |