Cherry Caramel Nut Ring

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Have you made this?

By Jayme Makowski
@Crikkit

I usually eat this as a dessert. It is quick, easy and delicious.

***I feel that it is important to make a couple of notes***

It does say on the side of the Grands biscuit can - not to microwave the biscuits. I have never had an issue - the biscuits do get done. But just thought I would mention this in case someone was a bit leery about microwaving them.

Secondly - after the 8 minutes of cooking if the biscuits still feel a bit raw to the touch - microwave a couple more minutes, but no more because they will get tough and dried out.

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

6-8

Prep:

15 Min

Cook:

10 Min

Ingredients

1/2 c: butter
1/2 c: brown sugar, firmly packed
2 Tbsp: light corn syrup or agave nectar
1/2 c: (more or less) pecan halves
1/4 c: (more or less) maraschino cherries, quartered
1 can(s): (12 oz.) buttermilk buscuits, such as grands

How to Make Cherry Caramel Nut Ring

Step-by-Step

1Place butter in a 9" round glass deep-dish pie plate. Microwave on high for 30 seconds to 1 minute, until butter is melted.
2Sprinkle brown sugar over butter. Add corn syrup (or Agave nectar) and stir well. Place a small microwave safe drinking glass (NOT a paper cup), right side up in the center of the pie plate.
3Arrange pecan halves and maraschino cherries around the glass. Arrange the buttermilk buscuits around the glass, squeezing to fit.
4Microwave at medium (50% power) 5 to 8 minutes, rotating dish 1/2 a turn after 3 minutes. Remove glass and invert ring onto a serving plate. Let stand several minutes to let the pie "sauce" drip out of the pie plate. Remove pie plate. Enjoy! Best served warm.