Caramel Sticky Buns

Betty describes these buns (as found on page 54) as "Something new, sticky buns in muffin cups."

This is a decent recipe that does need some tweaking. I have to remind myself that this version of the cookbook came out when women were learning to balance home cooked meals with working outside of the home.

Why were Betty's baked goods so much better than her savory dishes?  We'll welcome your theories in the comments section.

As you can see, prep for this recipe was a breeze!

Brown sugar and butter gets melted together in the oven:

Mix up your dough and put it on top of the sugar/butter combination:

They came out more crispy than I thought they would and not very gooey or sticky. Maybe a shorter baking time is needed?  Also, I'd probably use pecan pieces rather than the pecan halves the recipe called for. They didn't really want to stay put.

In the end, they were very light and crunchy pecan buns, which I served for breakfast with fresh pineapple. It was a tasty breakfast on a snowy, but sunny morning in Wyoming!