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1/2 c. margarine
3/4 c. nuts, chopped
1 c. brown sugar, firmly packed
2 tbsp. water
2 (10 oz.) cans Hungry Jack refrigerated biscuits
Heat oven to 375 degrees. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the nuts over bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan. Serves 10.
3/4 c. nuts, chopped
1 c. brown sugar, firmly packed
2 tbsp. water
2 (10 oz.) cans Hungry Jack refrigerated biscuits
Heat oven to 375 degrees. In small saucepan, melt margarine. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of the nuts over bottom of prepared pan. Add remaining nuts, brown sugar and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of pan. Drizzle half of the caramel sauce over balls. Repeat layers. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Invert immediately onto waxed paper and remove from pan. Serves 10.
