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JOHN CURRENCE Monkey Bread

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This simple sweet treat is perfect for any time of the day!

ingredients
MONKEY BREAD
3/4 cup sugar
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup mixed nuts (chopped)
1/2 cup dried currants
1/2 cup Granny Smith apples (diced)
2 cans biscuits (each biscuit cut into quarters)
1 1/4 cups dark brown sugar (firmly packed)
2 sticks unsalted butter (melted)
2 teaspoons pure vanilla extract

directions
Preheat the oven to 350ºF. Lightly oil a tube pan with canola oil.
In a gallon-size zip-top plastic bag, combine the sugar, cinnamon, and nutmeg. In a large bowl, toss the nuts, currants and apple with 2 tablespoons of sugar mixture, then spread in the bottom of the prepared pan.
Add the biscuits to the bag, seal the bag, and toss to combine well. Layer the biscuit pieces and sugar mixture evenly in a single layer in the pan on top of the nuts, currants and apple. Don’t be concerned if the biscuits don’t fit perfectly. They will expand to fill out the pan.
In a small saucepan over medium heat, add the brown sugar, butter, and vanilla and stir to combine. Let it reach a very low simmer. Turn off heat and pour the sugar mixture evenly over over the biscuit pieces. Bake until golden brown and puffed up nicely, about 25 minutes. Remove from the oven and allow to cool for 3 to 4 minutes, then turn out onto a large serving plate. Serve warm and pull off the individual pieces to coat.
Tip: Chopped mixed nut topping is available in the bakery aisle of the grocery store.

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