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Pecan Pie Syrup

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


  • 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*


  • 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.

Corn Syrup

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