1 cup light brown sugar packed
2 tbsp's. flour
3 large eggs beaten
1 cup light corn syrup
4 tbsp's. margarine
1 cup chopped pecans toasted
2 cups of biscuit mix
3/4 cup milk
1/4 cup canola oil

Combine the sugar and flour in a heavy saucepan.  Add the egg, corn
syrup and margarine mixing well.  Bring to a boil stirring
continuously.  Reduce to medium low heat cooking 6 to 8 minutes until
mixture has thicken.  Stir in pecans and cool. Mix milk with biscuit
mix to make dough and divide into 10 walnut-sized balls.  Roll into
6-inch circles and fill with a heaping tablespoon of pecan mixture.
Fold into half-moon shape, seal edges and trim.  To fry pies, use 1/4
cup canola oil heated to 350° in an electric silllet.  Fry each side
until brown.  Drain on paper towels.