These breakfast twists are meant to be cooked over an open fire, so they're perfect for camping in the woods. This recipe uses refrigerated dough, though traditionally it's made at camp - something outdoorsman call bannocks, which has a Scottish origin. Cooking times will vary greatly depending on your fire so follow the visual cues.
One 8-count 16.3-ounce tube refrigerated biscuit dough
8 long sticks
At home: Preheat the oven to 350 degrees F. Spread the pecans out on a rimmed baking sheet, and bake until lightly golden and toasted, about 8 minutes. Let cool completely, then finely chop.
Meanwhile, bring the maple syrup, cinnamon sticks and orange peel to a simmer in a small saucepan over medium-low heat. Let cool completely. Discard the cinnamon sticks and orange peel. Stir in the pecans. Transfer the mixture to an airtight container.
At camp: Tear off a piece of biscuit dough, and roll it vigorously between your hands, tugging as needed to make a rope about 12 inches long. Wrap the end of the rope around the end of your stick and pinch it (to keeps the dough secure), then spiral the rest down the stick, leaving 1/2 inch of space between dough edges.
Toast the twists over an open fire, turning constantly, until golden brown and the dough is cooked through. The time will vary, depending on the size and intensity of the fire.
Let the bread cool slightly, then tear off pieces and dip them into the maple-pecan syrup. Pass the syrup around the campfire.
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