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Ingredients
- 1/2 c. margarine
- 1/2 c. chopped pecans
- 1 c. firmly packed brown sugar
- 2 Tbsp. water
- 2 (10 oz.) cans refrigerated flaky biscuits
Method
- Heat oven to 375°.
- In small saucepan, melt margarine.
- Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of melted margarine.
- Sprinkle 3 tablespoons of the pecans over bottom of prepared pan.
- Add remaining pecans, brown sugar and water to the remaining margarine; heat to boiling, stirring occasionally.
- Remove from heat.
- Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball.
- Place 20 dough balls in bottom of prepared pan.
- Drizzle half of the caramel sauce over the dough balls.
- Repeat layers.
- Bake at 375° for 20 to 25 minutes or until golden brown.
- Invert immediately onto waxed paper and remove from pan.
- Serves 10.
