Walnut Praline Syrup

1 1/2 c. corn syrup
1/3 c. firmly packed brown sugar
1/2 c. water (plus 3 Tblsp.)
1 c. walnut pieces & halves
1 tsp. vanilla extract
3 pint size canning jars, seals & bands

Sterilize jars, seals and bands. Keep jars hot until ready to use.

In a medium size sauce pot add brown sugar, corn syrup & water. Stir to combine. Bring mixture to a boil and allow to boil hard for 1 full minute. Reduce heat to low, then add in vanilla & walnuts. Let Simmer for 5 full minutes. Immediately ladle hot syrup into hot sterile jars; leaving a 1/4" head space. Using a damp towel, wipe rims clean of any drips. Top each jar with clean, sterile seal and then screw band on until fingertip tight. DO NOT OVER TIGHTEN! Process jars in a water bath for 10 full minutes. Remove jars using jar tongs and allow to cool.

Great served over pancakes, waffles, biscuits, french toast, ice cream. The possibilities are endless.