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Categories:Viewed: 12 - Published at: 7 years ago
Ingredients
- 13 cup firmly packed brown sugar
- 3 tablespoons butter
- 1 tablespoon water
- 14-12 cup chopped pecans or 14-12 cup almonds or 14-12 cup macadamias, etc
- 1 (8 ounce) can refrigerated biscuits
- 1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon rum extract, etc
Method
- In an 8 inch round cake dish (or better yet, a small, microwave Bundt pan), combine the brown sugar, butter, and water, and heat about 1 minute, on high.
- Stir in the nuts and extract.
- Separate the biscuits, dip them in the syrup mixture, and then overlap them in the pan.
- If using the glass dish, spoon remaining syrup over the bisquits, and then place a small glass in the center of the dish (to simulate a Bundt pan).
- Cook 2-3 minutes on high, rotating 1/4 turn, halfway through cooking time (if you don't have a turntable).
- The biscuits should be firm and no longer doughy, but not tough.
- Allow the dough to rest for about 2 minutes; remove the glass (if using), and then invert the ring onto a serving plate.
