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1/3 c. brown sugar, firmly
3 Tbsp. butter or margarine
1 Tbsp. water

Place sugar, butter and water in one cup glass measure.
Heat in oven on full power for 1 minute. Stir until butter is
melted. Invert a 6 ounce custard cup in center of 9 x 2-inch
round glass to form a ring mold or use an 8 1/2-inch glass ring
1/3 c. chopped nuts
10 refrigerated biscuits
Sprinkle nuts evenly around custard cups. Cut each
biscuit into half. Stir in sugar mixture, coating each piece.
Arrange around custard cup. Cook in oven on full power for 2
1/2 to 3 minutes or until top springs back when lightly touched
with fingers. Let stand 2 minutes. Invert ring on serving
platter and remove custard cups. Serve immediately.

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