Caramel Cherry Sticky Buns recipe

Makes 10 buns.

12 bite-size caramel candies
3 tablespoons milk
1 (10 ounce) jar maraschino cherries without stems, well
    drained and halved
1/4 cup chopped pecans
1 (12 ounce) package refrigerated buttermilk biscuits (10 biscuits)

Melt caramels and milk in a small saucepan with a heavy bottom over low heat, stirring constantly until smooth. Pour caramel mixture into a well-greased 9-inch glass pie plate. Place maraschino cherry halves, rounded sides down, over caramel mixture. Sprinkle with pecans. Separate biscuits and place snugly in pan.

Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown. Invert immediately onto serving plate, scraping any remaining caramel over biscuits. Serve warm.

Recipe and photograph provided courtesy of National Cherry Growers Foundation. Used with permission.