1-Preheat your oven to 350°F and spray a 9×13-inch baking dish with cooking spray to keep everything from sticking.

2-In a large bowl, whisk together the 1 ½ cups light corn syrup, ¾ cup packed light brown sugar, ¼ cup melted salted butter (make sure it’s cooled slightly), 3 large eggs, and 2 teaspoons vanilla extract until the mixture is smooth and well combined.

3-Cut the 2 (6 ounce) cans of canned biscuits into eighths, then add them along with the 1 ½ cups chopped pecans to the bowl.

4-Gently fold everything together to coat the biscuit pieces and pecans evenly in the sauce.

5-Pour the whole mixture into your prepared baking dish, spreading it out for an even bake.

6-Bake for 45-50 minutes until it’s golden brown and bubbly around the edges; the center might still be a bit jiggly, which is okay.

7-If the top starts browning too fast, cover it loosely with foil to finish baking without burning.

8-Let it cool on a wire rack for about 20 minutes so the filling sets up nicely.

9-In a small bowl, whisk together ½ cup powdered sugar and 1 tablespoon milk to make a simple glaze.

10-Pour the glaze over the top, then scoop and serve while it’s still warm for the best taste.