1/3 cup firmly packed brown sugar
3 tablespoons butter or margarine
3 tablespoons light molasses (I use dark Karo syrup)
1 tablespoon water
1/3 cup chopped nuts
1 can (10 ounces) refrigerated flaky biscuits
In a small saucepan, combine brown sugar, butter, molasses and water. Heat until bubbly. Spoon 1 teaspoon of the hot syrup into each of 8 ungreased muffin cups. Sprinkle with nuts. Separate biscuit dough into 10 biscuits. Cut each biscuit into 4 pieces. Place 5 biscuit pieces in each prepared muffin cup. Spoon remaining syrup over biscuit pieces in cups.
Bake in a 375-degree oven for 12 to 15 minutes, or until deep golden brown. Cool in cups for 3 minutes, then turn onto waxed paper.
Makes 8 buns.