Blackcurrant Caramel Walnut Monkey Bread

Preheat oven to 350F and prepare your bundt pan by generously coating it with cooking spray (I use coconut oil).Pat each biscuit out on a board and cut in half.Add two fresh blackcurrants to each biscuit half and roll it into a ball.Combine white sugar and cinnamon in a bowl and roll each biscuit ball in the cinnamon mixture.Put ½ the nuts into the bottom of the bundt pan; add half the cinnamon balls on top of the nuts. Melt the brown sugar and butter in the microwave or on the stove.Pour half the melted brown sugar and butter over the first layer of cinnamon balls.Add the other half cup of chopped nuts and the rest of the cinnamon balls.If you have any cinnamon mixture leftover, sprinkle this on top and pour the rest of the brown sugar mixture over the second layer.(I did this step backwards by mistake because I got too excited with these balls) Bake for 45 to 50 minutes until nicely browned.Meanwhile, make your glaze by combining ingredients and mixing until a nice not too thick consistency is achieved. Set aside and cover with plastic wrap.Remove the monkey bread when done and let cool about 10 to 12 minutes before removing from bundt pan.Drizzle glaze over monkey bread when almost completely cooled. You can also serve this warm too, but the glaze will dissolve quickly from the heat of the bread. Either way, it's delish.