- 6
Ingredients
- Nonstick vegetable oil spray
- 1/2 cup pecans
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (packed) light brown sugar
- 1/4 cup unsalted butter, room temperature
- 1/2 cup water
- 1/2 cup golden raisins
- 1 package puff pastry, thawed
- All-purpose flour (for surface)
- 1 jumbo 6-cup muffin pan
Preparation
Step 1
Preheat oven to 350°. Coat muffin cups with nonstick spray. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8–10 minutes. Let cool; coarsely chop.
Stir granulated sugar and cinnamon in a small bowl; set aside. Bring brown sugar, butter, and ½ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Pour syrup into muffin cups. Top with pecans and raisins.
Gently roll out pastry on a lightly floured surface just to smooth. For a 14-oz. package, fold sheet in half. For a 17.3-oz. package, stack sheets. Cut pastry into an 8x6 grid to make 48 squares. Roll into balls; toss in cinnamon sugar. Fill muffin cups with balls; press lightly to compact.
Bake until pastry is golden brown and puffed, 25–30 minutes. Let cool slightly, but unmold before caramel hardens.
Serve monkey bread, caramel side up