2 tbsp. sugar
1/2 c. chopped pecans
3/4 c. Kraft caramel topping
2 (8 oz.) pkg. refrigerated biscuits
1/3 c. butter, melted

Sprinkle sugar on bottom of well greased 9 inch layer pan; cover with nuts. Pour topping over nuts. Dip biscuits in butter; arrange in pan with 15 biscuits over lapping around outer edge and 5 in center. Bake at 400 degrees for 23-25 minutes. Let stand 5 minutes; invert on serving plate. Serve warm.