1 c. brown sugar
1 1/2 tsp. cinnamon
3/4 c. butter
1 tbsp. white corn syrup
1 tbsp. water

Put in saucepan. Heat until butter melts. Place mixture in bottom of 9x13 inch pan. Sprinkle 1 cup chopped pecans on top and then place 3 cans of refrigerated biscuits on top of nuts. Bake according to directions on biscuit can. Let cool 10 minutes and invert on top of cookie sheet.