Maple Pecan Ring

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Here in Geauga County, the maple sugaring season as well as the Chardon Maple Festival is over, but our love for making candy and using the syrup for waffles, pancakes, and recipes lives on until the next sugaring season begins.

I come from a family that once enjoyed tapping the maple trees on their farms in Burton and South Russell. They went through the process of making maple syrup, just like so many families still do today. We all appreciate where it comes from, the lengthy process it takes to make, and its sweet usefulness when it comes to baking and cooking with it.

This recipe, Maple Pecan Ring, is an old tried but true one. The biscuits used are the only minor change, because this aids in the quickness of the recipe. Instead of using homemade biscuits from scratch, we now use the refrigerated Pillsbury jumbo flaky biscuits. But, by all means feel free to make your own if you’d like.

I hope you enjoy this old recipe as much as our family has enjoyed it over the years. Whether you use homemade biscuits or the store bought kind, I think you will agree with us – it’s the maple syrup that makes this recipe taste priceless!

Maple Pecan RingIngredients:

1 cup of chopped pecans
3/4 cup of packed brown sugar
2 ¼ tsp. cinnamon

Combine the above ingredients and set aside,

2 17.3 ounce tubes of jumbo flaky biscuits or (16 homemade scratch biscuits)
2 Tbsp. melted butter

Instructions:

Cut each biscuit horizontally, brush half of the biscuits with melted butter and sprinkle with half of the pecan mixture.

Arrange these in a circle on an ungreased baking sheet, making sure the biscuits overlap and stay 2 inches away from the baking sheet edges.

Take the remaining biscuits and repeat the process of brushing with butter and sprinkling with the pecan mixture. Except, this time you will make a ring just inside the first ring you already made, again overlapping the edges of each biscuit and touching the tops of the first ring. There will be about a 4-5 inch center opening.

 

Bake at 350 degrees for 30-35 minutes. They should be golden on top. Be careful not to let them get too over done. Let cool for 10-12 minutes on a wire rack.

Finally, brush with ½ cup of pure maple syrup.
Serve up warm. 10-12 servings

Maple Pecan Ring

 In the Kitchen with Sheryl. Enjoy!

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