Homemade Butter Pecan Syrup

Makes 2 quarts

This crave-worthy syrup is perfect on your favorite pancakes, waffles or French toast. Or make a savory appetizer by serving over warm brie. Create a decadent dessert when you ladle this over ice cream, brownies, cheesecake or apple pie.

Ingredients

8 ounces butter (no substitutes)

1 pound, 14 ounces brown sugar

16 fluid ounces Karo® Light OR Dark Corn Syrup

16 fluid ounces water

1 to 4 teaspoons ground cinnamon

4 teaspoons pure vanilla extract

8 ounces chopped pecans, toasted

Directions

Combine butter, brown sugar, corn syrup and water in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). 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.

Recipe Note: Vary amount of cinnamon to your taste.