Monkey Bread

This is the second most magical part of our Christmas morning at home.  First and foremost, without even having to being said, is the presents.  Some of our children are still very small and full of the spirit of Santa.  Wide-eyed believers is still what they are.  And the older ones, of course are beyond that, but still love the idea of Christmas and what we as a family can make it become for each other.  But, beyond the overflowing stockings and elaborately packaged gifts, is our Christmas morning tradition of my Monkey Bread already baking in the oven while they are still rubbing the sleep from their over-joyed eyes.  The sweet sugary aroma fills the air and fuels the sensation of Christmas.  I began making this for Kalena and Kiley on Christmas morning many many years ago.  And from that first Christmas morning, I knew that this was a gift in its self to them.  Kalena, Kiley, Paige, Rich, Lexi, Mister Don, Miss Jen and I enjoy it each and every Christmas together.  And if by chance we cannot, I always make sure to send some back or drop a dish off for them.  It's a tradition.

2 cans of buttermilk biscuits (quartered)
1 stick of real unsalted butter
3/4 cup of light brown sugar (packed)
1 T. of sugar

1/4 chopped nuts (I used almonds this time)

-Preheat oven to 350*.  Grease a deep casserole dish or a bunt pan well.  In a small saucepan over medium heat, melt the butter.  Then add in both of the sugars and bring to a boil while constantly stirring.  Once it has combined into a kind of syrup, pour 1/2 of it into the bottom of your dish (make sure to spread it all over by tilting the dish around), sprinkle with nuts, evenly add in the biscuit pieces and then pour on the remainder of the sugar syrup (making sure to get it all over as much as possible).  Bake for 30-35 minutes, remove from oven and let cool for about 5 minutes.  Then turnover onto a large platter (it should come out as a whole).  Let cool for about 5 more minutes, then just break apart into hunks.  Serves 6.  Enjoy!