A classic and easy pull-apart bread, this crunchy nut ring is perfect for a special breakfast or a quick dessert.
Author
Judy & Margaret
Recipe
Caramel Glaze
| Measurements | Ingredients |
|---|---|
| ½ cup | Oleo or Butter |
| ¾ cup | Brown Sugar |
| ¼ cup | Syrup (e.g., corn syrup) |
| ½ to 1 cup | Nuts, chopped |
Bread
| Measurements | Ingredients |
|---|---|
| 2 Cans | Biscuits |
Instructions
- Preheat oven to 350°F. Grease a fluted tube pan (Bundt pan).
- In a saucepan, melt the oleo, brown sugar, and syrup together. Stir in the nuts.
- Pour about ¼ cup of the mixture into the bottom of the prepared pan.
- Arrange the whole biscuits on their edges, overlapping them, around the pan.
- Pour the remaining caramel mixture over the biscuits.
- Bake for 20 to 30 minutes, or until golden brown.
- Let the pan cool for exactly 3 minutes, then invert it onto a serving platter.
Note
The 3-minute cooling time is crucial. It’s just long enough to let the caramel set slightly so it doesn’t run everywhere, but not so long that it hardens and sticks to the pan.
