Cookin' Outdoors with Johnny Nix                                
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Carmel Monkey Bread

Carmel Apple Monkey Bread

 

Cooking spray

½ cup butter

¾ cup packed dark brown sugar

½ cup maple syrup

3 apples chopped

¾ cup white sugar

2 teaspoons ground cinnamon

2 packages refrigerated biscuit dough separated and cut into quarters

1 cup chopped pecans

1 ziploc bag

quick release foil

 

Line 10 inch deep Dutch oven with quick release foil.  Once you hang your Dutch oven allow to cook for 10 – 15 minutes at 350 degrees before adding top coals.

Melt butter and brown sugar in a sauce pan over medium heat, then stir in apples, pecans, maple syrup.  Bring mixture to a boil.  Cook and stir until mixture begins to slightly thicken.  Remove saucepan from heat.

Mix white sugar and cinnamon in siploc bag, add 6 – 8 biscuit pieces at a time and shake until well coated.

Arrange 1 layer of biscuits in the bottom of foil lined Dutch oven.  Drizzle about ¼ of the mixture over the biscuits.  Continue this until all the biscuits and mixture is gone, ending with a drizzle of mixture.

Bake until biscuits are cooked thoroughly about 35 minutes.  Allow to cool before serving.