Caramel Bubble Ring

Makes 1 ring

2 (11 oz) packages refrigerated bread sticks

1/3 cup chopped pecans

3.4 cup sugar

4 tsp ground cinnamon

1/3 cup butter or margarine, melted

1/2 cup caramel ice cream topping

2 tbsp maple flavored syrup

Generously grease a 10 inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside. In a small bowl stir together sugar and cinnamon; set aside.

Separate each package of bread stick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. Do not unroll. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in cinnamon sugar mixture to coat. Arrange dough pieces in the prepared pan.

Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple flavored syrup; drizzle over dough pieces in pan.

Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes to prevent over browning.

Let stand for 1 minute only. (If it stands for over 1 minute, it 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.