Moscow Mule Pecan Pie Syrup

All the flavors of the popular cocktail in a versatile dessert sauce.  Delicious served over ice cream, cheesecake, pound cake, blonde brownies or gingerbread.

Quick Facts

Prep Time: 20 minutes
Yield: 2 cups


  • 1/4 cup butter (no substitutes)
  • 1 cup brown sugar
  • 1/2 cup Karo┬« Light OR Dark Corn Syrup
  • 1/2 cup water
  • 2 tablespoons vodka
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon freshly grated lime peel
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped pecans, toasted*


  1. Combine butter, brown sugar, corn syrup, water and vodka in a medium saucepan over medium heat.  Stir constantly until butter is melted.  Continue stirring until mixture comes to a boil; boil and stir for 1 minute. 
  2. Remove from heat and stir in ginger, lime peel, vanilla and pecans. 
  3. Serve immediately or refrigerate until ready to serve.  Syrup can be stored for 2 weeks in refrigerator. 
  4. * Pecans can be purchased toasted, or you can toast your own.  Preheat oven to 350°F.  Spread pecans in a single layer on a baking sheet.  Bake for 5 to 7 minutes or until pecans are lightly browned and very fragrant.