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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramel Bubblel Ring Recipe

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This recipe for Caramel Bubblel Ring is from Grandmother & Aunti's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 C chopped pecans
3/4 C sugar
4 t gr cinnamon
2 11 oz. pkgs (12 ea) refrigerated breadsticks
1/3 C melted butter
1/2 C caramel ice cream topping
2 T maple syrup
Directions:
Directions:
1. Generously grease a 10 in. bundt 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.
2. Separate each pack of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. do not unorll. Cut the pieces in half crosswise. Dip each peice of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.
3. Sprinkle with remaining pecans. In a measuring cup, stir together caramel topping and maple syrup; drizzle over dough pieces in pan.
4. Bank in a 350º oven about 35 mins or until dough is light brown, covering with foil for the last 10 mins of baking to prevent overbrowning.
5. Let stand for 1 min only. (If it stands for more than 1 min, the ring will be difficult to remove from pan.) Spoon any topping and nuts remainind in the pan onto the rolls. Serve warm.

 

 

 

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