There are probably hundreds of different recipes for monkey bread. They can be sweet or savory, put in muffin tins, or bread or cake pans. You can use almost any kind of raw dough, so creating a recipe like this is so much fun !
They had those refrigerated biscuits on sale at the grocery store, so I purchased a couple, then used what I had on hand to complete this. The pistachios are normally used as a salad topping at our house, and I have to say I would add them to this again ! So simple, and so tasty !
Pistachio Caramel Monkey Bread
2 tubes refrigerated biscuits (I used the large buttermilk variety, but any will do)
2 sticks butter, softened
1 cup plus 1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup pistachios, shelled
Preheat oven to 375. In a small bowl, combine one stick of butter, 1 cup of brown sugar, salt and pistachios. Cream together until smooth. Spread half of the mixture into the bottom of a tube or bundt pan. Melt the other stick of butter in a small bowl, and add the remaining 1/4 cup of brown sugar and cinnamon. Mix together well. Cut biscuits into quarters, then roll each piece into a ball, and dip in the melted butter mixture. Layer "doughballs" on top of the pistachio mixture. When pan is half full (one tube of biscuits), spread remaining pistachio mixture across the biscuits, and then complete rolling the biscuit dough into balls, as above. Bake for 35-45 minutes, until the top is golden brown and a bit crunchy. Immediately invert the cake pan onto a cookie sheet or platter, and let cool as long as you can keep your hands off !! Pull apart and enjoy !