A delightful caramel nut pull-apart bread, perfect for breakfast or dessert.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a saucepan, combine the brown sugar, butter, water, and pecans. Heat over medium heat, stirring until the butter melts and the mixture is smooth.
Stir constantly to prevent the sugar from burning.
Separate the biscuits and cut each one into quarters. Place the pieces in a large mixing bowl.
Cutting the biscuits into smaller pieces helps them absorb the caramel sauce better.
Pour the caramel sauce over the biscuit pieces in the bowl. Toss gently to coat each piece evenly.
Use a spatula to ensure all pieces are well coated without breaking them.
Spoon the coated biscuit pieces into a greased bundt pan, arranging them evenly.
Greasing the pan ensures easy removal after baking.
Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the bread cool in the pan for 5 minutes, then invert it onto a serving plate.
Letting it cool slightly helps the caramel set, making it easier to handle.
Serve the pull-apart bread warm and enjoy.
Pair with a hot beverage for a comforting treat.
