There are some breads out there that have no excuses.
They are not good for you in any way, shape or form. They are loaded with butter, doused in butter, ooey-gooied in butter.
This is one of those breads. But it is oh. So. Good.
This Cashew-Caramel Monkey Bread is not for the faint of heart, for the lackadaisical, for the idle eater. Once you pull off a chunk of this bread, warm and deliciously dripping in homemade caramel and sprinkled with crunchy cashew bits, eating will become your sole mission. You will be helpless. You may eat the whole thing in one sitting. Others may do well to stay out of your way.
The mixture of crunch and salt from the cashews and the buttery, sweet topping of soft caramel make this bread an indulgent breakfast, mid-morning snack, afternoon snack or dessert. Heck, if you want to eat it for lunch or dinner, too, no one's here to judge. Just be sure to have a lot -- I mean a LOT -- of butter on hand before making this bread. Also, practice the utmost care when preparing the caramel, as any splatters will be very, very hot.
One last thing -- eat it right out of the oven. Not a week later, when it's hard as a rock (this bread, unfortunately, does not keep well), not a few days later when it's gone rather stale, not even an hour later when that warmth is no longer penetrated throughout the fluffy bread, or when the caramel has hardened too much and makes it more difficult to eat. It's a finicky bread, yes, but trust me, it's undeniable. But I doubt you'll have much trouble getting rid of it right away.
Stephanie (aka Girl versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!