Monkey Bread

• 3 cans buttermilk biscuits
• 1 c. light brown sugar
• 1 stick butter
• 1 c. white sugar
• 4 tsp. cinnamon
• 1/2 c. nuts

1. Preheat oven to 350u0b0.
2. Spray Bundt or tube pan with Pam. Combine white sugar with cinnamon in a bowl with a lid.
3. Melt butter in a small saucepan.
4. Add light brown sugar.
5. Stir until dissolved (should have a syrup-like appearance).
6. Add nuts.
7. Keep mixture warm, but do not boil it away.
8. While butter is melting, cut biscuits in quarters (this works better if you put cans in freezer 10 to 15 minutes before cutting).
9. Put them in the bowl of white sugar and cinnamon.
10. Put lid on and shake.
11. Layer biscuit quarters and then a layer of the brown sugar and butter mixture. Continue to layer both.
12. (Important:
13. Last layer must be butter with mixture.)
14. Cook no more than 30 minutes.

buttermilk biscuits, light brown sugar, butter, white sugar, cinnamon, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1068718 (may not work)