- 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
- calories 316
- fat 17 g
- satfat 5 g
- protein 4 g
- carbohydrate 39 g
- fiber 1 g
- cholesterol 16 mg
- sodium 489 mg
How to Make It
Preheat oven to 350°F. Grease a 10-inch tube pan with shortening.
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.
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.
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.