- 3 tablespoons butter OR margarine
- 1/4 cup Crown® Lily White® Corn Syrup
- 1/4 cup brown sugar
- 1/4 cup chopped nuts
- 1/4 teaspoon ground cinnamon
- 1 can refrigerated biscuits (10 count)
- Preheat oven to 400°F.
- Melt butter in a 9-inch round cake pan in the oven. Remove; stir in syrup, brown sugar, nuts, and cinnamon. Arrange biscuits on top of syrup mixture.
- Bake 12 to 15 minutes or until biscuits are well browned. Let stand in pan 5 minutes. Invert onto serving plate. Serve warm.