MONKEY BREAD MUFFINS
MAKES 11
These muffins are easy to make and utterly delicious with Praline Caramel drizzled on top.
½ cup sugar
½ cup finely chopped pecans
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 (16.3-ounce) cans refrigerated Southern-style biscuits
Praline Caramel (recipe follows)
1. Preheat oven to 375°. Spray 11 muffin wells with baking spray with flour.
2. In a medium bowl, stir together sugar, pecans, cinnamon, and nutmeg.
3. Separate each can of biscuits into 8 biscuits, and cut each biscuit into 4 pieces. Roll biscuit pieces in sugar mixture, and place 3 pieces in each muffin well. Sprinkle ¼ teaspoon sugar mixture over biscuit pieces in each well; layer with 3 more biscuit pieces.
4. Bake until biscuits are golden brown, 12 to 15 minutes. Drizzle with Praline Caramel.
*We used Pillsbury Grands! Biscuits.
PRALINE CARAMEL
MAKES ⅔ CUP
¼ cup firmly packed light brown sugar
¼ cup water
¼ cup unsulphured molasses
2 tablespoons unsalted butter, cubed
¼ cup heavy whipping cream, room temperature
¼ teaspoon kosher salt
1. In a 2-quart heavy-bottomed saucepan, whisk together brown sugar, ¼ cup water, and molasses until smooth; add butter. Cook over medium heat, stirring gently and constantly, until butter is melted and mixture is boiling. Cook, without stirring, until an instant-read thermometer registers 245° to 250°, 12 to 17 minutes.
Remove mixture from heat. Add cream, 1 tablespoon at a time, whisking until combined
