INGREDIENTS

  • 1/3 cup chopped pecans
  • 3/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 (11ounce)packages refrigerated breadstick dough (has 12 in each package)
  • 1/3 cup butter , melted (or margarine)
  • 1/2 cup caramel topping
  • 2 tablespoons maple syrup

DIRECTIONS

  1. Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
  2. In a small bowl stir together sugr and cinnamon; set aside.
  3. Separate each package of breadstick 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 sugar mixture to coat. Arrange dough pieces in the prepared pan.
  4. Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
  5. Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
  6. Let stand for 1 minute only — it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.