Monkey Bread

Here it is, my monkey bread! All thanks to Maura. I made it in a tube pan because that's all I had. It worked fine but a bundt pan would have come out prettier. The caramelly stuff on top was amazing, once I found a way to flip it over out of the pan. And the way you can pick off the pieces and eat it with your hands is fun! Here's Maura's trusty recipe if you want to give it a try:

Ingredients:
1/2 cup chopped pecans
1/2 cup sugar
1 tsp. ground cinnamon
3 cans biscuits (Buttermilk, not Grands)
1 cup firmly packed brown sugar
1/2 cup (1 stick) butter/margarine melted

Directions:
1. Grease bundt pan
2. Sprinkle pecans on bottom and up side a little bit
3. Combine sugar and cinnamon in a bowl
4. Cut each biscuit in quarters
5. Roll them in the sugar mixture and throw them in the bundt pan.
6. Combine brown sugar and butter and pour over bundt pan
7. Bake at 350˚ for 30-40 minutes
8. Cool bread for 10 minutes before you turn it over onto a platter