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Praline Syrup

Source of Recipe


From "Ball Blue Book Guide to Preserving"



List of Ingredients



• 2 cups dark corn syrup
  
• ½ cup water
  
• â…“ cup dark brown sugar
  
• 1 cup pecan pieces
  
• ½ tsp vanilla
  






Instructions



1. Put pecan pieces into a sieve and shake vigorously to remove small particles that will cloud syrup.
   Combine dark corn syrup and water in a large saucepan. Add sugar, stirring until sugar dissolves. Bring mixture to a boil over medium-high heat; boil hard 1 minute. Reduce heat to a simmer (180°F); stir in pecan pieces and vanilla; simmer 5 minutes.
   
   
2. Ladle hot syrup into a hot jar, leaving ¼ inch headspace. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling water canner. Repeat until all jars are filled.
   
   
3. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
   
   
   Makes about 4 half-pint jars