How to Bake a Quick Caramel Coffee Ring

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By momose
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Caramel in all its wonderful variations is an age old tradition of autumn, from warm caramel fruit dip to caramel apples at the county fair.

Add to the delight of caramel a bit of nature’s bountiful fall pecan crop and you have an unbeatable combination.

Here is a super simple way to prepare a scrumptious baked caramel and pecan ring to go with your morning coffee, and it can be ready to serve in barely more than half an hour!

Difficulty: Easy

Instructions

Things You'll Need:

½ cup butter, melted
½ cup chopped pecans
1 cup brown sugar
2 tablespoons water
Two 10 ounce cans refrigerated flaky biscuits

Step 1

Preheat oven to 375 degrees.
Step 2

On the stove top on medium heat melt one stick of butter in a small sauce pan.
Step 3

Using a pastry brush or a bit of waxed paper, lightly brush a fluted cake pan with one tablespoon of the melted butter.
Step 4

Add one half cup chopped pecans to the remaining melted butter in the saucepan, stirring as you continue to heat just until sizzling.
Step 5

Add to the nuts and butter mixture 2 tablespoons water and 1 cup brown sugar.
Step 6

Continue cooking until the mixture comes to a boil.
Step 7

Remove mixture from heat and set aside.
Step 8

Separate biscuits onto a cutting board.
Step 9

Cut each biscuit into quarters.
Step 10

Spread into the bottom of the buttered cake pan a thin layer of the pecan/caramel mixture.
Step 11

Roll each biscuit quarter into a ball and lay each atop the first layer of pecan/caramel mixture in the cake pan.

Use enough biscuit pieces to cover the bottom of the pan.
Step 12

Add to the layers in the cake pan another layer of pecan/caramel mixture.
Step 13

Continue alternating rolled biscuit quarters and pecan/caramel mixture until all is layered.
Step 14

Bake at 375 degrees for 20 to 25 minutes.
Step 15

Invert hot caramel ring onto a serving plate.

Serve warm.