Tuesday, November 22, 2011
We were selling soap a few weeks ago at a local barbecue festival. Our booth was located underneath two huge old pecan trees... pecans were falling all around us... I decided that gleaning was in order, so between customers and while DH was "minding the store" I meandered around picking up pecans a handful at a time throughout the day... by closing time, I had several pounds of pecans stowed... feeling very "hunter/gatherer" and not unlike a squirrel.
When I got home with my free food, I found an old Ball Blue Book recipe for Praline Syrup and got started on my own version...
Here's what I did...
I shelled all those lovely pecans, and DH was kind enough to chop them in the antique chopper that belonged to his Mom...
A few broken fingernails and a lot of finger stains later, I had about four cups of chopped pecans...
The recipe I had found called for
2 cups dark corn syrup
I could have sworn I had dark corn syrup somewhere in my pantry, but alas, it was not to be found... so I substituted half molasses and half light corn syrup... I love the taste of molasses so went with it...
1/3 cup dark brown sugar
1/2 cup water
Bring the syrup, sugar and water to a boil over medium heat. Boil one minute, then stir in...
1 cup chopped pecans (more is better)... so I added all four cups
..and 1/2 teaspoon vanilla extract (I added more like a teaspoon)
I prepared my pint canning jars by placing them in a flat pan of boiling water set on two stove eyes. I simmered my lids in boiling water and kept everything hot until I was ready for them.
I ladled the mixture into the hot jars, leaving a 1/4 inch head space. I wiped the rims and tightened the lids on to fingertip tightness.
I processed the jars in a boiling water bath, ensuring they were completely covered with water, for 10 minutes. After processing, I removed the jars using my jar lifter and set them on a folded dish towel on the counter to cool, and to listen for the PING of each successfully sealed jar! The recipe says it makes four half pint jars... I got three pints and one half pint (all those extra nuts!)
This syrup would be wonderful over ice cream, topping a pound cake, or with butter on a homemade buttermilk biscuit for breakfast. Yummy!
For a printable version of this recipe, click here.