Caramel-Pecan Monkey Bread

Name: Caramel-Pecan Monkey Bread
Ingredients: 1 (12 oz.) bottle caramel sundae sauce; 1 cup pecans, chopped; 1/2 cup sugar; 1/2 teaspoon ground nutmeg; 1 stick (1/4 lb.) unsalted butter, melted; 3 (7.5 oz.) packages refrigerated biscuit dough

6 ingredients

4 steps

Ingredients

1 (12 oz.) bottle caramel sundae sauce
1 cup pecans, chopped
1/2 cup sugar
1/2 teaspoon ground nutmeg
1 stick (1/4 lb.) unsalted butter, melted
3 (7.5 oz.) packages refrigerated biscuit dough

Directions

1

Preheat oven to 350°F. Grease a 10-inch tube pan with shortening.
2

Spread 1/3 cup caramel in pan. Sprinkle with 1/3 cup pecans. In a shallow dish, mix sugar and nutmeg. Pour butter into another shallow dish.
3

Unroll one package biscuit dough. Cut each biscuit into 4 pieces. Roll each piece in melted butter and then in sugar mixture. Drop each into pan, covering bottom. Drizzle with 1/3 cup caramel and sprinkle with 1/3 cup pecans. Repeat, layering remaining dough, caramel and nuts, ending with 1/3 cup caramel.
4

Bake until top is golden brown and a bit crisp, 30 to 35 minutes. Remove from oven and immediately turn out onto a large serving plate.