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1/2 cup margarine	3 Tblsp water
1/2 c nuts, chopped	20-oz. can Hungry Jack biscuits
1 cup brown sugar, packed

Heat oven to 375 degrees. Melt 2 Tblsp margarine and coat bottom and sides of Bundt pan. Sprinkle 3 Tblsp nuts over bottom of pan. Add remaining nuts, brown sugar, and water to remaining margarine. Heat to boiling, stirring occasionally. Remove from heat. While mixture is heating, cut each biscuit in half (making 40) and shape each into balls. Place 20 balls on bottom of prepared pan. Drizzle half of caramel sauce over balls. Repeat on second layer. Bake for 18-20 minutes or until golden brown. Invert immediately onto plate.