Molasses Pecan Sticky Buns Recipes

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MOLASSES STICKY BUNS RECIPE



Molasses Sticky Buns Recipe image

This molasses sticky buns recipe includes a deliciously soft dough that works well with whole grain flour and a rich, buttery molasses sauce.

Provided by Crosby's Molasses

Categories     Muffins & Quick Breads

Time 1h45m

Number Of Ingredients 14

4-4 1/2 cups flour plus more for kneading
1/3 cup sugar
½ tsp salt
Scant 3 Tbsp quick rise yeast
Scant ½ cup butter
1 2/3 cups milk
2 eggs
1 cup packed brown sugar
½ cup butter, cubed
1/3 cup Crosby's Fancy Molasses
3 tablespoons water
1/3 cup butter, softened
½ cup sugar
1½ Tbsp ground cinnamon

Steps:

  • Combine flour, sugar, salt, and yeast in a large bowl.
  • Melt the butter and whisk it into the milk and eggs, then stir it into the flour mixture.
  • Mix to combine and knead the dough until it's smooth and springy, adding up to 2/3 cup more flour if necessary.
  • Form into a ball, place in an oiled bowl, turn to coat, and cover. Leave to rise until doubled (30 min to an hour, depending on the temperature in your kitchen).
  • Line a 9" by 13" pan with parchment paper. Cut the paper large enough so it goes up the sides of the pan too.
  • In a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into the prepared pan.
  • When the dough has risen to double its size, punch it down, roll out into a rectangle (about 11″x 15″) and spread/sprinkle with the filling.
  • Roll up (not too tight) from the long side, pinching to seal. Slice into 1 ½" rounds. Place rolls, cut side down, in the molasses sauce.
  • Cover and let rise in a warm place until doubled in size, about 30 minutes.
  • Bake at 350°F for 30-35 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

MOLASSES-PECAN STICKY BUNS



Molasses-Pecan Sticky Buns image

As much as I like making yeast breads, I enjoy watching others enjoying my baking even more. These soft, tender rolls are loaded with the gooey goodness of molasses.-Shirley Saylor, Felton, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

3-1/2 to 4 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon salt
1 cup 2% milk
1/2 cup water
1/4 cup butter, cubed
FILLING:
1/4 cup butter, softened
1-1/2 teaspoons ground cinnamon
TOPPING:
1/2 cup butter, cubed
1 cup packed brown sugar
2/3 cup chopped pecans
1/2 cup molasses

Steps:

  • In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 10 minutes., Roll into a 14x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 12 rolls., In a small saucepan, melt remaining butter for topping. Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish., Cover and let rise in a warm place until doubled, about 15 minutes. Bake at 375° for 25-30 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 447 calories, Fat 21g fat (10g saturated fat), Cholesterol 42mg cholesterol, Sodium 328mg sodium, Carbohydrate 61g carbohydrate (30g sugars, Fiber 2g fiber), Protein 6g protein.

EASY MOLASSES STICKY BUNS



Easy Molasses Sticky Buns image

Your family will jump out of bed when they smell these ooey-gooey caramel rolls baking in the oven. The tender treats look as delicious as they taste! -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 9

2 loaves (16 ounces each) frozen bread dough, thawed
1/3 cup butter, softened
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
MOLASSES SAUCE:
1 cup packed brown sugar
1/2 cup butter, cubed
1/2 cup water
1/4 cup molasses

Steps:

  • Roll out each loaf of bread dough into a 10-in. square. Spread with butter to within 1/2 in. of edges. Combine sugar and cinnamon; sprinkle over butter. Roll up jelly-roll style; pinch seams to seal. Cut each loaf into six slices., For sauce, in a small saucepan, bring the brown sugar, butter, water and molasses to a boil. Pour into a greased 13-in. x 9-in. baking dish. Place rolls, cut side down, in molasses sauce., Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 350° for 25-30 minutes or until golden brown. Cool in dish for 5 minutes; invert onto a serving platter. Serve warm.

Nutrition Facts : Calories 445 calories, Fat 16g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 523mg sodium, Carbohydrate 68g carbohydrate (33g sugars, Fiber 3g fiber), Protein 8g protein.

PECAN STICKY BUNS



Pecan Sticky Buns image

Yummy! Everyone's favorite - gooey, sticky, and rich.

Provided by Stefanie Sellars

Categories     Bread     Yeast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 15

4 ½ teaspoons active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 ¼ cups buttermilk
2 eggs
5 ½ cups all-purpose flour
½ cup margarine, softened
½ cup white sugar
2 teaspoons baking powder
2 teaspoons salt
2 tablespoons butter, softened
½ cup white sugar
2 teaspoons ground cinnamon
1 cup chopped pecans
½ cup packed brown sugar
½ cup butter, melted

Steps:

  • Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour.
  • Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices.
  • Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled.
  • Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately.

Nutrition Facts : Calories 275.5 calories, Carbohydrate 36.5 g, Cholesterol 28.7 mg, Fat 12.7 g, Fiber 1.5 g, Protein 4.7 g, SaturatedFat 4.2 g, Sodium 341 mg, Sugar 13.7 g

CARAMEL PECAN STICKY BUNS



Caramel Pecan Sticky Buns image

Who doesn't like sweet, spicy, and nutty sticky buns? These are loaded with pecans, cinnamon, and sweet gooey goodness.

Provided by White Lily

Categories     Trusted Brands: Recipes and Tips     White Lily®

Time 3h

Yield 15

Number Of Ingredients 10

Prepared wheat bread dough
1 cup butter
1 cup firmly packed brown sugar
¼ cup light corn syrup
1 teaspoon vanilla extract
1 ¼ cups chopped pecans
¾ cup firmly packed brown sugar
6 tablespoons butter, softened
3 tablespoons White Lily® All Purpose Wheat Flour
4 teaspoons ground cinnamon

Steps:

  • Prepare bread dough according to recipe directions. Place in large greased bowl. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes (see Note).
  • For Caramel Pecan Topping: Melt 1 cup butter in medium saucepan over medium heat. Add 1 cup brown sugar and corn syrup; stir until smooth. Remove from heat. Stir in vanilla. Spread evenly in 13 x 9-inch baking pan. Sprinkle evenly with pecans.
  • For Cinnamon Filling: Mix 3/4 cup brown sugar, 6 tablespoons butter, flour and cinnamon in small bowl with fork until blended. Roll dough to 16 x 10-inch rectangle on lightly floured surface. Crumble filling mixture evenly over dough. Beginning at long side, roll up tightly, pressing seam to seal. Cut evenly into 15 slices. Place cut side down in prepared pan. Cover loosely with plastic wrap. Let rise in warm place (80 degrees to 90 degrees F) 30 to 45 minutes or until doubled in size.
  • Heat oven to 350 degrees F. Bake buns 30 to 35 minutes or until golden brown. Cool 10 minutes to allow caramel to thicken. Invert onto serving plate. Serve warm or at room temperature.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 39.4 g, Cholesterol 44.7 mg, Fat 24 g, Fiber 2.1 g, Protein 3.1 g, SaturatedFat 11.3 g, Sodium 196.8 mg, Sugar 27.4 g

MOLASSES PECAN STICKY ROLLS



Molasses Pecan Sticky Rolls image

Originally from Country Woman, I modified the receipe from using rapid rise yeast to traditional. These are wonderful and so sticky good!

Provided by Grandma Deb

Categories     Yeast Breads

Time 2h15m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 13

4 -5 cups flour
2 (1/4 ounce) packages yeast
1 cup water
1/2 cup milk
3 tablespoons sugar
1 teaspoon salt
1/4 cup butter or 1/4 cup margarine, cubed
1/4 cup butter or 1/4 cup margarine, softened
1 1/2 teaspoons cinnamon
1/2 cup butter (do not substitute)
1 cup brown sugar, packed
1/2 cup molasses
2/3 cup pecans, chopped

Steps:

  • Combine 2 c flour and yeast in large mixing bowl. In saucepan, combine water, milk, sugar, salt and butter or margarine. Heat and stir over low heat till butter or margarine is almost melted. Let cool till lukewarm.
  • Add warm milk mixture to flour and yeast. Beat till smooth. Add remaining flour to make a sticky dough. Turn out onto floured surface and knead 7-8 minutes till smooth and elastic. Place dough into greased bowl turning to grease top. Cover and let rise in warm place 45-60 minutes till doubled.
  • For topping, in saucepan, melt butter. Add brown sugar, molasses and pecans. Stir to combine. Spread in bottom of 13x9" pan that has been sprayed with cooking spray.
  • Turn dough out onto lightly floured surface. Roll to 12x17" rectangle. Spread softened butter or margarine to within 1/2" of edges and sprinkle with cinnamon. Roll up starting with a long side and pinch edges to seal. Cut into 12 rolls and place cut side down in pan.
  • Cover pan and let rise till doubled, approximately 30 minutes. Bake at 375 degrees till brown on top. Remove from oven and let sit for a couple of minutes. Turn out onto serving platter.

Nutrition Facts : Calories 462.9, Fat 20.6, SaturatedFat 10.4, Cholesterol 42.1, Sodium 346.3, Carbohydrate 65.5, Fiber 2.2, Sugar 29.1, Protein 5.9

KILLER PECAN STICKY BUNS



Killer Pecan Sticky Buns image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 12

Number Of Ingredients 8

Granny Foster's Refrigerator Rolls
1/2 cup (1 stick) unsalted butter, softened
3/4 cup raisins
1/2 cup bourbon
1 teaspoon ground cinnamon
1 1/4 cups firmly packed light-brown sugar
1/2 cup honey
1/2 cup chopped pecans

Steps:

  • Prepare half the recipe for Granny Foster's Refrigerator Rolls dough through step 5.
  • Butter a 9-inch round glass baking dish with 2 tablespoons butter; set aside.
  • In a small bowl, combine raisins and bourbon, and let soak until plumped, about 20 minutes.
  • In a second small bowl, combine cinnamon, 1/2 cup brown sugar, and remaining 6 tablespoons butter; set aside.
  • In a third small bowl, combine remaining 3/4 cup brown sugar, honey, and pecans. Spread mixture evenly in prepared baking dish; set aside.
  • Roll dough into a 12-by-6-inch rectangle about 1/4 inch thick. Spread the cinnamon mixture evenly over dough, leaving a 1-inch border. Drain raisins, and sprinkle over cinnamon mixture. Beginning at the long side of the dough, roll it into a log. Place the log, seam-side down, on a clean work surface. Using a sharp knife, cut the log crosswise into 1-inch-thick slices. Transfer slices, cut-sides down, to prepared baking dish (the slices should fit snugly). Set aside in a warm place, and allow to rise until slightly puffy, 20 to 30 minutes.
  • Preheat oven to 350 degrees. Place baking dish on a baking sheet with sides and bake until a cake tester inserted in the center comes out clean and buns are golden brown, 45 to 50 minutes.
  • Let cool for 5 minutes. While still warm, place a plate over baking dish. Invert baking dish to unmold. Serve warm or at room temperature.

FANTASTIC PECAN STICKY BUNS



Fantastic Pecan Sticky Buns image

This recipe is very detailed and fullproof. They require about 3 hrs rise time. Store any leftovers covered in plastic wrap at room temperature.

Provided by 2Bleu

Categories     Yeast Breads

Time 1h15m

Yield 4 sticky buns

Number Of Ingredients 10

1 (1/4 ounce) package active dry yeast
1 cup warm water (105 degrees F)
1 1/2 tablespoons sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup butter (1 stick)
1/2 cup dark brown sugar
nonstick cooking spray
1/4 cup cinnamon sugar
1/2 cup chopped pecans

Steps:

  • PREP PAN: Take a 9" square baking pan and encase it entirely with heavy duty or quick-release aluminum foil (to make cleanup easy). Grease only the sides of the inside of the pan with non-stick cooking spray or use butter. Line a baking sheet with aluminum foil (to catch overflow).
  • Stir the yeast, water, and sugar, in a small bowl. Allow it to stand for about 5-8 minutes to dissolve the yeast.
  • Mix flour and salt together in a large bowl or stand mixer. Add the yeast mixture and stir to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass.
  • Move the dough to a lightly floured surface and knead it by hand for 5 minutes. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. NOTE: This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough.
  • Gently knead the dough on the lightly floured surface for 1-2 more minutes, or until it becomes smooth, supple, and elastic but not too firm (The texture of the dough should be soft but springy). Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature about 1 1/2 to 2 hours (until doubled).
  • Meanwhile make the caramel: in a small saucepan, melt the butter and then add the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved). Whisk until the mixture looks silky and a little lighter in color.
  • Pour the caramel into the square pan, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Set aside.
  • When the dough has doubled, gently pour it onto the floured work surface. Roll dough out to form a 9x9" square.
  • Spray dough evenly with non-stick cooking spray, leaving a 1/2-inch strip unsprayed along the top edge. Sprinkle the cinnamon sugar generously and evenly, then sprinkle with chopped pecans, again leaving the top 1/2-inch of the rectangle bare.
  • Starting with the bottom edge, roll up the dough jelly-roll fashion into log. (If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently). Pinch gently but firmly along the seam to seal.
  • Cut the log of dough into 4 equal pieces. Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature for 1 hour or until the dough has almost doubled, (The rolls should fill the pan and extend 1/2 to 3/4-inch above it).
  • Meanwhile, position a rack in the center of the oven and preheat the oven to 350°F Bake for 30-35 minutes, until the tops of the buns are golden brown and crusty (It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly).
  • Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully transfer the buns onto a heatproof plate. Immediately drizzle any remaining caramel from the bottom of the pan and spread it on the tops of the buns, filling in any bare spots (or drizzle with honey). Let the buns cool until just warm before serving.

Nutrition Facts : Calories 757.5, Fat 33.7, SaturatedFat 15.6, Cholesterol 61, Sodium 759.2, Carbohydrate 106.2, Fiber 3.8, Sugar 44.4, Protein 10.2

MAPLE-PECAN STICKY BUNS



Maple-Pecan Sticky Buns image

These rich and cozy sticky buns packed with warm spices, caramel and plenty of toasted pecans are just the thing for a special-occasion brunch. You can make the dough up to a day in advance, but if you'd rather prepare and bake the rolls on the same day, make sure to leave some time for the dough to chill - it is much easier to roll into a nice and tidy spiral when cold. Walnuts would work just as well as pecans, and a little bit of orange zest in the filling would add a nice citrusy punch, too.

Provided by Yossy Arefi

Categories     breads

Time 3h45m

Yield 12 rolls

Number Of Ingredients 17

2 teaspoons/6 grams active dry yeast
1 cup buttermilk/240 grams, warmed to 100 degrees
2 tablespoons/25 grams granulated sugar
4 1/4 cups/544 grams all-purpose flour, plus more as needed
1 1/4 teaspoons kosher salt (Diamond Crystal)
8 tablespoons/113 grams unsalted butter, softened and cut into large pieces, plus more for greasing bowl
3 large eggs, lightly beaten
1/2 cup/170 grams/maple syrup
1/2 cup/100 grams packed light brown sugar
6 tablespoons/85 grams unsalted butter
1/2 teaspoon kosher salt (Diamond Crystal)
2 cups/200 grams toasted chopped pecans
2/3 cup/133 grams packed light brown sugar
1 tablespoon cinnamon
1 teaspoon ground cardamom
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, very soft

Steps:

  • Make the dough: Combine the yeast, buttermilk and 1 tablespoon sugar, and let sit until foamy, about 5 minutes.
  • To the bowl of a stand mixer fitted with a dough hook, add the flour, salt and remaining 1 tablespoon sugar. Stir to combine, then add the butter and toss to coat in the flour. Add the eggs and buttermilk mixture, then mix on low to combine, about 1 or 2 minutes.
  • Increase speed to medium, and mix the dough until it is soft, billowy and clearing the sides of the bowl, but still sticking to the bottom, 8 to 10 minutes. If the dough seems very, very soft and still sticks to the sides of the bowl, add more flour, a tablespoon at a time (up to about 4 tablespoons).
  • Lightly grease a separate large bowl with butter and transfer the dough to it. Turn the dough to coat with butter, then cover the bowl with a kitchen towel. Let the dough rise in a warm spot until almost doubled in size, about 1 hour, then refrigerate the dough for 1 hour more. (Alternately, refrigerate the dough for up to 24 hours after the first rise, then proceed with the recipe as written.)
  • When you are ready to bake the rolls, make the topping: In a medium saucepan (to prevent boiling over), combine the maple syrup, brown sugar, butter and salt. Bring to a boil over medium and cook for 1 minute. The mixture will thicken slightly. Pour the mixture into a metal 9-by-13-inch baking pan and tilt the pan to evenly cover the bottom with the syrup. Sprinkle the pecans evenly over the top, and set aside.
  • Make the filling: In a small bowl, combine the brown sugar, cinnamon, cardamom and salt.
  • Assemble the rolls: Turn the dough out onto a floured surface and pat or roll it into a 12-by-16-inch rectangle that's 1/4-inch thick. Gently spread the softened butter over the dough, leaving about 1 inch of unbuttered dough on the long edge furthest from you. Sprinkle the sugar mixture evenly over the top of the butter. From the long end closest to you, roll the dough into a tight log. With the seam side down, use a serrated knife or length of floss to cut the log into 12 even pieces.
  • Place the rolls spiral side up into the prepared pan, cover and let rise until puffy but not quite doubled in size, about 45 minutes. (This may take a little longer if you refrigerated the dough for longer than 1 hour after the first rise.) If you'd like to bake them later, you can refrigerate the rolls in the pan before this second rise for up to 24 hours. Let the rolls rise at room temperature until almost doubled in size before baking. They will take longer to rise after chilling, depending on the ambient temperature.
  • Heat oven to 350 degrees and bake rolls for 30 to 35 minutes, or until the rolls are golden brown and the caramel is bubbling a bit around the edges. Carefully run an offset spatula or thin knife around the edges of the pan. Let the rolls cool in the pan on a rack for about 5 minutes, then flip them out onto a serving tray or sheet pan. Let cool for a minute or two, then enjoy warm.

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HONEY PECAN STICKY BUNS | CLASSIC STICKY BUN RECIPE...BAKED IN …
2016-02-24 Using a medium bowl, cream together the brown sugar, butter and honey until well blended. Add water and stir until mixture reaches spreadable consistency. Spray or grease the …
From spicedblog.com


MOST DELICIOUS HOMEMADE PECAN STICKY BUNS - TASTYDONE
These heavenly Pecan Sticky Buns are going to be your new favorite recipe! We loved the caramelized pecan topping and perfectly cooked rolls. Overnight Method for Sticky Buns …
From tastydone.com


MAPLE PECAN STICKY BUNS - PRETTY. SIMPLE. SWEET.
2019-10-29 Instructions. Make the dough: Place flour, sugar, yeast, and salt in the bowl of a standing mixer and mix until combined. Attach the dough hook to the mixer. Add egg, butter, …
From prettysimplesweet.com


AMISH STICKY BUNS RECIPE - AMISH HERITAGE
2022-07-05 In a large mixing bowl, dissolve the yeast in warm water. Let it set for a few minutes until frothy. 1/2 c. warm water, 2 pkg. (equals 2 scant Tbsp.) active dry yeast. Add the warm …
From amish-heritage.org


BEST STICKY BUNS RECIPE - HOW TO MAKE STICKY BUNS
2022-04-04 Let the milk rest for 5 minutes until it's foamy. Whisk the eggs and the cooled melted butter into the milk. Combine the flour, salt, and the remaining 5 tablespoons of sugar in the …
From thepioneerwoman.com


MOLASSES-PECAN STICKY BUNS RECIPE: HOW TO MAKE IT
Stir in the brown sugar, pecans and molasses; pour into a greased 13x9-in. baking dish. Place rolls, cut side down, in dish. Place rolls, cut side down, in dish. Cover and let rise in a warm place until doubled, about 15 minutes.
From stage.tasteofhome.com


MAPLE STICKY BUNS RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-01-06 Combine the brown sugar, maple syrup, butter, cinnamon, nutmeg, and salt in a small pot over low heat and stir until butter and sugar have melted. Remove from heat and stir …
From sweetandsavorymeals.com


15-MINUTE MINI PECAN STICKY BUNS TO DROOL OVER - BRING ON THE …
2021-11-25 Chopped and crushed pecans: Totally takes the filling of this pecan sticky buns recipe to the next level. Without it, you get just a sugary, butter mixture, but now you have …
From bringonthespice.com


CARAMEL WALNUT STICKY BUNS - SIMPLY DELICIOUS
2021-10-30 In a pot or Dutch oven set over medium high heat, melt the sugar, butter, syrup and salt together. Allow to cook until golden brown and smooth. Pour into the bottom of a …
From simply-delicious-food.com


BIG FAT PECAN STICKY BUNS - MODERN CRUMB
2021-05-29 Whisk on low until the sugar has dissolved, a few minutes. Lightly grease a 9x12 baking pan with butter. Pour the caramel sauce into the pan and sprinkle with pecans. Place …
From moderncrumb.com


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