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Pecan Praline-Stuffed Breakfast Biscuit Sandwiches

1can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Buttermilk biscuits
1/2cup chopped toasted pecans
1tablespoon packed brown sugar
1tablespoon butter, melted
Praline Glaze
4tablespoons butter
1/2cup packed brown sugar
1/2cup chopped pecans
1/2cup heavy whipping cream
1teaspoon vanilla

Heat oven to 350°F. Line large rimmed baking pan with cooking parchment paper. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, making a total of 16 thin biscuits. In small bowl, mix 1/2 cup chopped toasted pecans, 1 tablespoon brown sugar and the melted butter. Evenly divide pecan mixture among bottom biscuit halves. Place biscuit tops on top of pecan mixture. Bake 18 to 22 minutes or until biscuits are golden brown. Cool on pan 5 minutes.
Meanwhile, in 1 1/2-quart saucepan, melt 4 tablespoons butter over medium heat. Add 1/2 cup brown sugar and 1/2 cup chopped pecans; cook 2 to 4 minutes, stirring frequently, until sugar melts and pecans smell toasted. Reduce heat to low; carefully stir in whipping cream and vanilla. Heat to simmering. Cook 1 to 2 minutes, stirring constantly, until thickened. Pour over cooked biscuits.
Source : allrecipes.com