Maple-Pecan Brunch Ring

Enjoy this recipe from Best Church Suppers.

Submitted by: Leslie Williams from Americus, GA

3/4 c. chopped pecans
1/2 c. brown sugar, packed
2 t. cinnamon
2 17.3-oz. tubes refrigerated jumbo flaky biscuits
2 T. butter, melted
1/2 c. maple syrup

Combine pecans, brown sugar and cinnamon; set aside. Split each biscuit horizontally. Brush half of the biscuits with melted butter and sprinkle with half the pecan mixture. Arrange topped biscuits in a circle on an ungreased baking sheet; overlap each biscuit slightly and keep within 2 inches of the edge of the baking sheet. Brush remaining biscuit halves with butter; sprinkle with remaining pecan mixture. Arrange a second ring just inside the first ring, overlapping edges. Bake at 350 degrees for 30 to 35 minutes, until golden. Remove to a wire rack; cool 10 minutes. Brush with maple syrup. Makes about 12 servings.

Combine pecans, brown sugar and cinnamon; set aside. Split each biscuit horizontally. Brush half of the biscuits with melted butter and sprinkle with half the pecan mixture. Arrange topped biscuits in a circle on an ungreased baking sheet; overlap each biscuit slightly and keep within 2 inches of the edge of the baking sheet. Brush remaining biscuit halves with butter; sprinkle with remaining pecan mixture. Arrange a second ring just inside the first ring, overlapping edges. Bake at 350 degrees for 30 to 35 minutes, until golden. Remove to a wire rack; cool 10 minutes. Brush with maple syrup. Makes about 12 servings.