Apricot Pecan Biscuit Pull-Apart

• 34 cup chopped pecans
• 23 cup firmly packed brown sugar
• 12 cup chopped dried apricot
• 12 cup butter or 12 cup margarine, melted
• 12 cup sour cream
• 1 teaspoon maple flavoring (I use McCormick)
• 2 (12 ounce) canspillsbury golden layers refrigerated buttermilk biscuits

1. Preheat oven to 350F.
2. Butter a 12 cup bundt pan or a one-piece 10" tube pan.
3. In a large bowl, combine all ingredients except for the biscuits; mix well.
4. Separate dough into 10 biscuits.
5. Cut each biscuit into 4 pieces; place in bowl with pecan mixture.
6. Toss gently to coat.
7. Pour biscuit mixture into buttered pan.
8. Bake for 30-40 minutes or until deep golden brown.
9. Immediately invert onto serving plate; cool 10 minutes.
10. Serve warm.

pecans, brown sugar, apricot, butter, sour cream, maple, canspillsbury golden layers

Taken from www.food.com/recipe/apricot-pecan-biscuit-pull-apart-149633 (may not work)