Caramel Bubble Ring

3/4 cup sugar

4 teaspoons ground cinnamon

1/2 cup caramel ice cream topping

2 tablespoons maple syrup

1/3 cup chopped pecans

2 tubes refrigerated breadsticks -- (11 ounces each)

1/3 cup butter or margarine -- melted

Combine the sugar and cinnamon; set aside. Combine caramel topping and maple syrup; set aside. Sprinkle half the pecans in a greased 10-in. fluted tube pan. Drizzle with a third of the caramel mixture. Open the tubes of breadstick dough (do not unroll). Cut each into eight slices; dip in butter, then roll in cinnamon-sugar. Place half in the pan; sprinkle with remaining pecans. Drizzle with half of the caramel mixture. Top with remaining dough. Drizzle with remaining caramel mixture. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 2 minutes.

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