Micro Pecan Caramel Ring - cooking recipe

Ingredients

2 Tbsp. butter
1/2 c. dark brown sugar
2 Tbsp. light corn syrup
1/4 c. maraschino cherries, halved
1/4 c. pecan halves
1 (10 oz.) roll refrigerated buttermilk biscuits

Preparation

Dot butter in the bottom of a microwave ring mold.
Add brown sugar and corn syrup.
Microwave on High for 2 to 3 minutes or until syrup is formed.
Stir to blend.
Arrange cherry and pecan halves on syrup.
Place biscuits close together in a ring over syrup mixture.
Microwave on Medium-high for 8 to 10 minutes.
Turn dish a half turn halfway through cooking.
Immediately invert onto serving plate leaving dish over cake for several minutes.
Serve warm.
Serves 6 to 8.