Short and Sweet Caramel Bubble Ring

1/3 cup chopped pecans
3/4 cup sugar
4 teaspoons ground cinnamon
2 packages (11 ounces each) refrigerated biscuits
1/3 cup butter or margarine, melted
1/2 cup caramel ice cream topping
2 tablespoons maple syrup

Generously grease a 10-inch fluted tube pan. Sprinkle about half of the pecans in the bottom of the pan. Set aside.

Stir together sugar and cinnamon. Set aside.

Separate each package of dough into 8 pieces, making 16 total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted margarine, or butter, then roll in sugar mixture. Arrange dough pieces, spiral side down, in prepared pan. Sprinkle with remaining pecans.

In a measuring cup stir together caramel topping and maple syrup. Drizzle over dough in pan.

Bake at 350 degrees for about 35 minutes or until dough is light brown, covering with foil the last 10 minutes to prevent over browning. Let stand for 1 minute only. (If it stands for more than 1 minute, the ring will be difficult to remove from pan.) Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.

rec.food.recipes/Nancy(meriweather1)/2003