Praline Syrup

Remember the Advent wreath directed drawing that I taught to the members of my church as part of our special fellowship during Advent? One of the other Advent Fellowship activities was a wonderful session called Gifts from the Kitchen, led by fellow congregant Diane. She demonstrated a handful of recipes that make great gifts. This was over Zoom, but even in that format I could tell that everything smelled and tasted amazing. I couldn't wait to try her recipes, particularly the one for Praline Syrup. 

During the class, Diane said that Praline Syrup is fantastic on pancakes and also makes a wonderful ice cream topping. She mentioned she hadn't tried it on anything else, so naturally I decided right then and there that I'd try it on everything EXCEPT pancakes and ice cream. Well, maybe not everything. But definitely brownies. Verdict: Delicious. 

It's fantastic over roasted butternut squash and sweet potatoes, too. 

And it is delightful on top of plain oatmeal. 

Diane's recipe, which makes 3 cups, came from the Ball Complete Book of Home Preserving (affiliate link). I made some slight modifications; my version is below. It takes me right back to New Orleans

Praline Syrup


  • 1 c. pecan pieces
  • 2 c. light corn syrup
  • 1/2 c. water
  • 1/3 c. dark brown sugar
  • 1 tsp. vanilla extract

Spread the pecan pieces into a single layer in a saucepan. Toast over medium-low heat for 3-5 minutes, stirring once or twice, until you smell their nutty aroma. Remove the pecans from the pan and set them aside. 

Add the corn syrup, water, and sugar to the saucepan. Stir constantly over medium heat until the sugar dissolves. Increase the heat to medium-high, bring to a boil, and boil for 1 minute. Reduce the heat to medium and stir in the toasted pecans. Boil gently, stirring constantly for 5 minutes. Remove from heat and stir in the vanilla. 

Ladle the hot syrup into hot half-pint jars, leaving 1/4 inch headspace. Wipe the rims, add the lids, and screw on the bands. Process for 10 minutes. Remove the jars from the canner and let them cool, undisturbed, for 12-24 hours. 

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