Moscow Mule Pecan Pie Syrup

Ingredients

• 8 ounces butter (no substitutes)
• 1 pound, 14 ounces brown sugar
• 16 fluid ounces Karo® Light OR Dark Corn Syrup
• 8 fluid ounces water
• 1/2 cup vodka
• 2 tablespoons ground ginger
• 4 teaspoons freshly grated lime peel
• 4 teaspoons pure vanilla extract
• 8 ounces chopped pecans, toasted

Directions

Combine butter, brown sugar, corn syrup, water and vodka 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 ginger, lime peel, vanilla and pecans. 

Serve immediately or refrigerate until ready to serve.  Syrup can be stored for 2 weeks in refrigerator.