This recipe is from Chapter Seven of The One-Pot Casserole Cookbook
Make a 9×13-inch dish, 12 servings
Ingredients
2 tablespoons (28g) salted butter
3/4 cup (180ml) dark corn syrup
3/4 cup (150g) light or dark brown sugar, firmly packed
4 large eggs
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 (30ml) tablespoons bourbon (optional)
1 (16.9-ounce) can refrigerated biscuits
2 cups (8-ounces) roughly chopped pecans
Instructions
- Preheat the oven to 350° F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Place the butter in a large microwave-safe bowl. Microwave on high for 30 seconds, or until melted. Add the corn syrup, brown sugar, eggs, vanilla, cinnamon, salt, and bourbon to the bowl. Whisk until smooth and combined.
- Remove the biscuits from the can and cut each into 4 pieces. Add the biscuits and the pecans to the mixing bowl and fold to thoroughly coat them in the sugar mixture.
- Pour the mixture into the prepared baking dish and pat it into a mostly even layer. Make sure the biscuits are evenly distributed. Transfer the dish to the middle rack of the preheated oven.
- Bake for 27-32 minutes, until the biscuits are deeply golden and the center is no longer liquid. Remove the baking dish from the oven. Allow the bubble up to cool for 15-20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
