Caramel-Cherry Sticky Buns (using refrigerated biscuits)
Source: Cherry Marketing Institute
Makes 10 buns

12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate.

Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans. Separate biscuits and place snugly in pan.

Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.