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.