Upside-Down Caramel-Apple Biscuits

• 1/4 cup butter
• 1/2 cup caramel ice cream topping
• 1/4 cup packed dark brown sugar
• 6 cups sliced peeled granny smith apples (about 4 medium)
• 1/2 cup chopped pecans
• 1 (16 1/3 ounce) can pillsbury grands flaky layers butter refrigerated biscuits (8 biscuits)

1. Heat oven to 350u0b0F
2. In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly.
3. Stir in brown sugar and apples.
4. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender.
5. Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray.
6. Sprinkle 1 tablespoon pecans in each cup.
7. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup.
8. Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture.
9. Place biscuits on top of caramel-apple mixture in each cup.
10. Place cups on large cookie sheet with sides.
11. Bake 18 to 23 minutes or until golden brown.
12. Place cups on cooling rack; cool 5 minutes.
13. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes.
14. Serve warm.

butter, caramel ice cream topping, brown sugar, apples, pecans, grands flaky

Taken from www.food.com/recipe/upside-down-caramel-apple-biscuits-278127 (may not work)