Caramel Nut Biscuits

Ingredients


Crisco® Original No-Stick Cooking Spray

1/3 cup granulated sugar

1 teaspoon ground cinnamon

1/3 cup milk

1(26.4 oz) bag Hungry Jack® Buttermilk Frozen Biscuits

2 tablespoons butter

HONEY-CARAMEL SAUCE

1/2 cup firmly packed brown sugar

1/4 cup butter

1/4 cup honey

1/2 cup  Sweetened Condensed Milk

1/2 teaspoon vanilla extract

1 cup chopped pecans

Instructions

HEAT oven to 375°F. Place sheet of parchment paper over 20 x 17-inch cookie sheet; spray with no-stick cooking spray.

COMBINE sugar and cinnamon in small bowl; set aside. Pour milk in shallow bowl; dip frozen biscuits in milk, then in cinnamon sugar. Place on parchment paper so biscuits touch. Drizzle with melted butter.

BAKE 24 to 26 minutes or until golden brown. Cool slightly.

COMBINE brown sugar, butter and honey in 4-cup microwave-safe glass bowl or measuring cup. Microwave on HIGH (100% power) 3 minutes, stirring every minute. Stir in condensed milk; microwave on HIGH an additional 2 minutes, stirring every minute. Stir in vanilla.

DRIZZLE sauce over biscuits; sprinkle nuts over top. Serve warm.

*To toast pecans: Place in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned.