Praline Syrup Recipes

Steps:

• Combine syrup, sugar, and water in a saucepan over medium high heat. Bring to a boil; boil for 1 minute. Remove from heat and stir in pecans and vanilla.
• Pour into hot jars, leaving 1/4 inch head space. Adjust caps and process in 10 minute boiling water bath.

Steps:

• 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.

Steps:

• Line a baking sheet with aluminum foil.
• In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Steps:

• In a large heavy saucepan, combine the brown sugar, cream, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Cook until a candy thermometer reads 230° (thread stage), stirring occasionally., Carefully stir in pecans and butter. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage)., Remove from the heat; stir in vanilla. Beat with a wooden spoon until candy thickens and begins to lose its gloss, about 4-5 minutes. , Quickly drop by heaping tablespoonfuls onto waxed paper; spread to form 2-in. patties. Let stand until set. Store in an airtight container.

Steps:

• In heavy 3-quart saucepan, heat brown sugar, granulated sugar, milk, corn syrup and salt to boiling, stirring constantly. Reduce heat to medium. Cook uncovered about 15 minutes, without stirring, to 236°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water. Cool about 1 hour, without stirring, until saucepan is cool to the touch.
• Add vanilla and pecan halves. Beat with spoon about 1 minute or until mixture is slightly thickened and just coats pecans but does not lose its gloss. On waxed paper, drop mixture by spoonfuls, dividing pecans equally. Let stand uncovered 1 to 2 hours or until candies are firm and no longer glossy.
• Wrap candies individually in waxed paper or plastic wrap. Store in airtight container.

Steps:

• In a heavy 1-qt. saucepan, combine sugar, cream and syrup. Cook and stir over medium heat until mixture boils. Reduce heat to medium-low. Cook, uncovered, until a candy thermometer reads 234° (soft-ball stage), stirring occasionally., Remove from the heat. Add butter; do not stir. Cool, without stirring, to 160°. Stir in pecans. Beat vigorously with a wooden spoon until mixture just begins to thicken but is still glossy. Quickly drop by spoonfuls onto waxed paper. Cool. Store in an airtight container.