Monkey Bread

• ½ Cup butter (1 stick)
• 1/3 Cup granulated sugar
• 1/3 Cup firmly packed brown sugar
• ¼ Cup finely chopped nuts (pecans, walnuts, et cetera)
• 1 Tablespoon ground cinnamon
• 3 (12-ounce) or 2 (16.3-ounce) cans buttermilk biscuits

Preheat the oven to 375 degrees.  Coat the inside of a tube pan with fluted sides using cooking spray or butter.  Melt the butter in a small pot, or in the microwave in two-cup heatproof measuring cup.  In a separate bowl, mix the sugar nuts and cinnamon.

Open one can of biscuits, separate and cut each into four sections.  Roll each into a ball then roll in sugar mixture to coat.  Place the balls in the pan in a single layer, drizzle a little melted butter evenly over the top, then do the same with the other can(s) of biscuits.

Sprinkle the remaining sugar mixture over the top and bake for 30 to 35 minutes.  Be sure to let cool for a minute or two before turning the bread onto a large plate and carefully removing the pan.  Watch out, because the yummy goo will be hot.  If you leave the monkey bread in the pan much longer, it will stick and be hard to remove.