Judy & Margaret’s Crunchy Nut Ring
📜 Collection: General Archive | ✍️ Attribution: Judy & Margaret | 📂 Category: Desserts A wonderfully easy pull-apart bread from Judy & Margaret, made with canned biscuits arranged in a fluted pan and baked in a simple, buttery caramel-nut glaze.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 30 mins | 3 mins | 10-12 servings |
🔪 Key Equipment
- Small saucepan
- Fluted tube pan (Bundt pan)
- Wire rack
- Serving platter
Ingredients
Caramel Glaze
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ cup | Oleo or Butter | Melted |
| ¾ cup | Brown Sugar | Packed |
| ¼ cup | Syrup | Light corn syrup |
| ½ to 1 cup | Nuts | Chopped |
Bread
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 Cans | Biscuits | Refrigerated |
Instructions
Step 1: Prepare the Pan and Glaze
- Preheat oven to 350°F. Generously grease a fluted tube pan (Bundt pan).
- In a small saucepan, melt the ½ cup oleo or butter, ¾ cup brown sugar, and ¼ cup syrup together. Stir in the ½ to 1 cup nuts until well combined.
- Pour about ¼ cup of the caramel-nut mixture into the bottom of the prepared pan.
Step 2: Assemble and Bake
- Separate the 2 cans biscuits from both cans. Arrange the whole biscuits on their edges, overlapping them, all around the pan.
- Pour the remaining caramel-nut mixture evenly over the biscuits.
- Bake for 20 to 30 minutes, or until the biscuits are puffed and golden brown and fragrant.
Step 3: Cool and Invert
- Remove from the oven and let the pan cool on a wire rack for exactly 3 minutes. Do not let it cool longer.
- Place a serving platter over the pan and carefully invert it to release the bread. Serve warm.
💡 Make-Ahead & Storage: Best served warm immediately after baking; the critical 3-minute cooling time ensures the caramel sets without hardening permanently into the pan.
Original Recipe Scan
