Orange Pecan Sticky Buns

2 cups Orange Juice

1 1/2 cups chopped pecans or walnuts

2 tbsp butter, melted

1 tbsp cinnamon

1 box frozen puff pastry, thawed

1 cup brown sugar

1 cup corn syrup

In a saucepan over high heat, bring orange juice to a boil, reduce to medium high heat and cook for about 25 minutes until reduced to 1 cup.

Combine pecans with 1/2 cup reduced orange juice, set aside. Add cinnamon to melted butter. Remove 1 thawed puff pastry sheet, there are two per box. Brush with butter cinnamon mixture, loosely roll up and wrap with wax paper. Repeat with second puff pastry sheet. Chill for 30 minutes.

Heat oven to 375. Spray muffin pan with spray or butter. Drain any excess orange juice from pecans and divide pecans and place in bottom of muffin pan. Top pecans with evenly divided brown sugar, (you can eyeball this), drizzle 1 tbsp corn syrup over brown sugar in muffin pan.

Cut each dough log into 6 pieces and place in muffin tin, Press into pan lightly.

Place muffin tin on a cookie sheet to catch drippings. Bake for 30-35 minutes. Remove form oven and brush with orange juice reduction. Turn muffins onto buttered cookie sheet while still hot. Allow to cool slightly and before serving.

Enjoy!

Sheila