Praline Syrup

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READY IN: 25mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill boiling water canner with water.
  • Place three clean half pint mason jars in canner over high heat.
  • Place snap lids in boiling water; boil 5 mins to soften sealing compound.
  • Combine syrup, water and sugar in a large pan.
  • Bring mixture to boil, stirring constantly; boil hard 1 minute Stir in pecans and vanilla.
  • Return to a boil; boil hard six minutes.
  • Ladle syrup into a hot jar to within 1/4 inch of top rim (head space).
  • Remove air bubbles by sliding a rubber spatule between glass and food; readjust head space to 1/4 inch.
  • Wipe jar rim removing any stickiness.
  • Center snap lid on jar; apply screw band just until fingertip tight.
  • Place jar in canner.
  • Repeat for remaining syrup.
  • Cover canner; return water to boil; process 10 mins at altitudes up to 1,000 feet.
  • Remove jars.
  • Cool 24 hours.
  • Check jar seals (sealed lids curve downward).
  • Wipe jars, labeland store in cool dark place.
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