Recipe of the Week -- Praline Syrup

Did the name of this week's recipe grab you? I think it sounds richly indulgent and oh boy is it ever!

I mentioned this recipe in a recent post and someone had asked for it so here you go.

I found this recipe originally in an old Ball canning book and just tried it for the first time recently. If you've read any of my canning posts in the last few weeks you know that we really like to know where our food is coming from. That's not to say that we don't eat the occasional mac & cheese or smoked sausage. Yes, I even by frozen fish sticks once in awhile, but not very often.

Every year during canning time I like to add in a few new items. Last year I canned ham & bean soup and applesauce for the first time. This year I'm going a little more exotic with fancy syrups and I might even make jelly for the first time. I even found a canning chili recipe that has some potential, but it'll all depend on how many jars I have left.

For all of you keeping track here are my updated canning totals:

• 12 dill pickles
• 13 Bread & Butter pickles
• 14 Sweet pickles
• 5 peas
  
• 41 corn
• 47 green beans
• 38 pizza sauce
• 5 gallon bags of frozen corn (not sure how many quarts or such that might be)
• 6 Spaghetti Sauce #1
• 3 quarts plain tomatoes
• 6 salsa
• 6 Spaghetti Sauce #2
• 6 chili sauce
• 8 praline syrup
• 6 applesauce
  

Last week's total was 157 plus the frozen corn. Now we are up to....drum roll please....211. Geez, no wonder I'm running out of shelf space! :o)

Ok, on to the recipe....


Praline Syrup

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces
1/2 tsp. vanilla

Combine syrup, sugar and water in a saucepan. Bring to a boil; boil 1 minute. Reduce heat; stir in pecans and vanilla; simmer 5 minutes.

You can eat it at this point. It should stay ok in the fridge for a week or so. If you want to continue on and can it here's the directions.

Ladle hot syrup into hot jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 10 minutes in a boiling-water canner.

Yield: 4 half-pints

For more great recipes visit Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.