I love making sauces that I can use as toppings for ice cream, cakes, pancakes and waffles, or whatever else I can dream up. While browsing through Ball’s Complete Book of Home Preserving, I found the Praline Syrup recipe. I had some pecans in my pantry that needed to be used, and this was the perfect way to do that. It makes a small batch of syrup, so I plan to use this for special occasions or whenever I feel I need a sweet treat.

Please use good vanilla in this. If you’re going to all the trouble of making a yummy syrup, don’t use the imitation stuff (just my opinion!). You can also sub out the dark corn syrup for light and dark brown sugar for light if you prefer a lighter-flavored syrup.

Praline Syrup

2 cups dark corn syrup

1/2 cup water

1/3 cup lightly packed dark brown sugar

1 cup pecan pieces

1/2 teaspoon good vanilla

Prepare canner, jars, and lids.

In a stainless steel saucepan, combine corn syrup, water, and sugar. Heat over medium heat, stirring constantly, until sugar dissolves. Increase heat to medium-high heat, bring to a boil, and boil for 1 minute. Reduce heat and stir in pecans and vanilla. Boil gently, stirring constantly, for 5 minutes.

Ladle hot syrup into hot jars, leaving 1/4-inch headspace. Wipe rim. Center lid on jar. Screw band down until just fingertip tight.

Place jars in boiling water canner, ensuring jars are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool.

Yield: About four 8-ounce jars

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