1/2 cup corn syrup
1/2 cup margarine
1 cup chopped pecans
cinnamon sugar
2 cans refrigerated biscuits (the flakey layers kind)
In a saucepan combine the brown sugar, corn syrup, and margarine. Heat until sugar is dissolved. Stir in pecans and pour into a greased 9x13 pan. Cut the biscuits in half and roll each half in cinnamon sugar. Place them cut-side-down in the caramel sauce (so they are "standing" and the rounded part is up). Repeat with remaining biscuits, making two long rows in the pan. Bake at 350° for 25-30 minutes, until biscuits are cooked. Invert onto a serving plate and eat them as fast as you can.
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