1 tbsp. butter, softened
1/2 c. any kind of preserves
2 tbsp. chopped nuts
1 c. firmly packed brown sugar
1/2 tsp. cinnamon
2 (10 pz.) cans refrigerated buttermilk flaky biscuits
1/2 c. butter, melted

Preheat oven to 350 degrees. Yield: 6 to 8 servings. Grease 12 cup bundt pan with 1 tablespoon butter. Place teaspoonfuls on preserves in pan. Sprinkle with nuts. In small bowl combine brown sugar and cinnamon. Mix well. Set aside. Separate biscuits. Dip biscuits in melted butter, then sugar mixture. Stand biscuits on edge in pan spacing evenly. Sprinkle with remaining sugar mixture and drizzle with remaining butter. Bake near center of 350 degree oven for 30 to 40 minutes or until brown. Cool upright in pan for 5 minutes, invert onto serving plate.