Wednesday, May 27, 2009

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.

No comments: