Praline syrup -- (from Bernardin Guide to Home Preserving, 1996)

2½ c corn syrup
1 1/3 c water
2/3 c packed dark brown sugar
1 1/3 c pecan pieces
2 tsp vanilla

Combine syrup, water and sugar in a large stainless steel or enamel saucepan. Bring mixture to a boil, stirring constantly; boil hard 1 minute. Stir in pecans and vanilla. Return to a boil; boil hard 6 minutes.

Ladle syrup into hot sterilized jar within ¼ inch of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ¼ inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band until fingertip tight. Place jar in canner. Repeat for remaining syrup.

Cover canner; return water to a boil; process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.

Makes 3 half-pint (250 ml) jars.

Comments: very tasty, try over ice cream, waffles or french toast

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