1/2 c. Parkay butter
1/2 c. chopped nuts
1 c. firmly packed brown sugar
2 tbsp. water
2 (10 oz.) cans Hungry Jack refrigerated flaky biscuits

Heat oven to 375 degrees. In small saucepan, melt butter. Coat bottom and sides of ungreased 12 cup fluted tube pan with 2 tablespoons of melted butter (or use 9 x 13 inch pan). Sprinkle 3 tablespoons of nuts over bottom of prepared pan.

Add remaining nuts, brown sugar and water to remaining butter. Heat to boiling, stirring occasionally. Remove from heat. Separate dough into 20 biscuits; cut each biscuit in half and shape into a ball. Place 20 balls in bottom of prepared pan. Drizzle half of caramel sauce over balls. Repeat layers. Bake at 375 degrees for 20-25 minutes or until golden brown. Serves 10.