pour some cinnamon sugar on me

monkey bread with candied walnuts and pecans

it's illegal in nine countries and made with bits of real monkey*. so you know it's good.

i'm not sure why it's called monkey bread. maybe because it's so easy to assemble and bake that even a monkey could do it (sorry, monkeys with internet privileges). maybe it's because whenever i serve this bread it gets torn apart and devoured by a group of uncivilized jungle animals that i endearingly call my friends. or maybe it's because of the primitive noises "people" make while they rub it on their faces eat it. 

the new york times suggested that the loaf resembles the monkey puzzle tree, a relative of the norfolk island pine. but what do they know?

the smell of this bread is absolutely to-die-for and the taste is pure euphoria. you'll find yourself picking at this sweet, sticky, delectable treat whenever nobody's looking for breakfast, brunch, lunch, dinner, dessert...

do monkeys even like buttery biscuit nuggets drowned in heaven sauce brown sugar butter and crusted with cinnamon sugar and candied nuts? i hope not...more for me! enjoy, friends!

*no monkeys were harmed in the baking of this bread

ingredients:

1/2 cup granulated sugar
3 teaspoons cinnamon
3/4 cup (1.5 sticks) butter
1 cup packed brown sugar
2 (12-ounce) cans refrigerated biscuits (NO flaky layers)…I use pillsbury or publix original southern style
3/4 cup coarsely chopped walnuts and/or pecans

directions:

preheat the oven to 350 degrees F.

cut each biscuit into quarters.

mix granulated sugar and cinnamon in a gallon-size zip-lock bag.

drop all of the biscuit quarters into the cinnamon-sugar mix and shake the bag to make sure each piece is coated.

melt the butter and brown sugar in a saucepan under medium heat and stir until the two are one.

spray a bundt pan with non-stick cooking spray and sprinkle some nuts into the bottom of the pan.

drop half of the biscuit pieces into the bundt pan and then pour half of the butter-brown sugar mixture over the biscuit pieces.

sprinkle more nuts on top of the butter-brown sugar mixture and then layer on the remaining biscuits.

pour on the remaining butter-brown sugar mixture and sprinkle on the remaining nuts.

bake for 30 minutes

after removing from the oven, let sit in the pan for 10 minutes; then place a plate on top of the bundt pan and invert.