Preheat oven to 350°F. Grease and flour 12 mini muffin cups.
Stir together brown sugar, flour and 1/2 cup pecans in a medium bowl.
Beat the corn syrup, butter and eggs with an electric mixer in a medium bowl until smooth.
Stir corn syrup mixture into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 3/4 full. Sprinkle tops with 2 tablespoons pecans.
Bake for 20 to 25 minutes. Cool on wire racks for 5 to 10 minutes, run a sharp knife around each muffin and then remove from pan.