Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 teaspoon vanilla

Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions.

Combine corn syrup, brown sugar, and water in a saucepot. Bring to a boil; boil one minute. Reduce heat; stir in pecans and vanilla; simmer 5 minutes.

Carefully ladle hot syrup into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.

This recipe yields about 4 half-pints.

Praline Syrup printer friendly version located here.
Click Back to return.