Pecan Pie Syrup - Karo

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Pecan Pie Syrup

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Difficulty: Easy
Yield: 2 cups
Prep Time: 0:20

Ingredients

1/4 cup butter (no substitutes)
1 cup brown sugar
1/2 cup Karo^® Light OR Dark Corn Syrup
1/2 cup water
1-1/2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 cup chopped pecans, toasted*

Directions

Combine butter, brown sugar, corn syrup and water 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.
Remove from heat and stir in cinnamon, vanilla and pecans.
Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.
* 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.

A hand pouring Karo Corn Syrup in to a glass bowl

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Corn Syrup

See why there’s no substituting Karo^® Corn Syrups for treats with a delicate sweetness and smooth texture

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Pecan Pie Syrup

Difficulty: Easy
Yield: 2 cups
Prep Time: 20 minutes

Ingredients

1/4 cup butter (no substitutes)
1 cup brown sugar
1/2 cup Karo^® Light OR Dark Corn Syrup
1/2 cup water
1-1/2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 cup chopped pecans toasted*

Directions

Combine butter, brown sugar, corn syrup and water 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.
Remove from heat and stir in cinnamon, vanilla and pecans.
Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.
* 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.