Ingredients
1/2 c. margarine
1/2 c. chopped pecans
1 c. brown sugar
2 Tbsp. water
2 (10 oz.) cans biscuits
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
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Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
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Preheat oven to 375°. Melt margarine in small saucepan. Coat bottom and sides of ungreased 12-cup fluted tube pan with 2 tablespoons of the melted margarine. Sprinkle 3 tablespoons of the nuts over bottom of prepared tube pan. Add remaining nuts, brown sugar and water to remaining melted 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 balls in bottom of prepared tube pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375° for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan.