Caramel-Nut Pull-Apart Bread

November 11, 2011, (11/11/11). That will not happen again It is also Veterans Day. Take a few minutes to remember our veterans and also the men and women still serving in all branches of the service. Where would we be without them? God Bless them all, past and present.

I can almost taste these while I'm typing! Gooey pull-apart bread goes well at any breakfast table. Or if you're having a bad day, sit down and eat the whole thing. Someone said it relieves stress. This is especially wonderful over the holidays.

Caramel-Nut Pull-Apart Bread
12 servings
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1 cup plus 2 tablespoons firmly packed brown sugar
1 cup chopped walnuts
3/4 cup butter, melted
3 (12-ounce) cans refrigerated biscuits. I use Pillsbury Golden Layers Flaky.
2 tablespoons cinnamon sugar

1. Preheat oven to 350 degrees F. Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of brown sugar mixture in bottom of a greased 12-cup Bundt pan.

2. Cut each biscuit in half, and place in a large bowl. Sprinkle with cinnamon sugar, toss well to coat. Arrange half of biscuits over brown sugar mixture in Bundt pan. Spoon remaining brown sugar mixture over biscuits in pan; top with remaining biscuits.

3. Bake at 350 degrees for 30 to 36 minutes or until browned. Turn out onto a serving platter immediately, spooning any sauce in pan over bread. Serve warm.