Tuesday, November 22, 2011

Praline Syrup

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.


  1. Well, I'll be darned! I saw your post on the wet walnuts and remembered the recipe for the praline syrup in my Ballblue book. Thought I'd try it out with the walnuts I gleamed from the abandon tree in the neighborhood. And here you made 'em with pecans. Great minds think alike. But thanks for putting the thought in my head.
    Have a great thanksgiving.

  2. You're welcome! and thanks for reading! ~~Granny

  3. With all the recipes of pecans, Wow! you tried them with molasses, good for you. You gave me another idea. Thank you Pamela.

  4. I tried this last night.. My first canning experience.. I'm hooked and wow it taste great.. Will be making this again

  5. Do you know how long this will be good for..


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