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Pecan Praline Sauce

Source of Recipe


From "Blue Ribbon Preserves" by Linda J. Amendt



List of Ingredients



• ¼ cup unsalted butter
  
• 3 cups coarsely chopped pecans
  
• 1â…“ cups dark corn syrup
  
• â…“ cup Grade A maple syrup
  
• â…“ cup water
  
• â…“ cup firmly packed dark brown sugar
  
• 1 tsp pure vanilla extract
  






Instructions



1. In a large nonstick sauté pan over low heat, melt the butter. Stir in the chopped pecans, coating the pieces well. Cook the pecans, stirring constantly, until they have absorbed all of the butter and developed a rich, nutty aroma, about 5 to 7 minutes. Remove the pan from the heat and set aside.
   
   
2. In a medium saucepan, combine the corn syrup, maple syrup, water, and brown sugar. Over low heat, stirring constantly, heat until the sugar is completely dissolved. Increase the heat to medium and bring the mixture to a boil. Reduce the heat and simmer 10 minutes, stirring frequently to prevent sticking. Stir in the toasted pecans and cook 3 minutes more. Remove the pan from the heat and stir in the vanilla extract.
   
   
3. Ladle the pecans and syrup into hot jars, leaving ½ inch headspace. Using a plastic knife, remove any trapped air bubbles. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F water bath for 10 minutes.
   
   
   Makes about 4 half-pint jars