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caramel pecan topping

dabetha avatar
Recipe by
Dabetha Busch
@dabetha
Belle Plaine, KS

Ideal for spooning over ice cream, this topping is just as good on waffles, pancakes and French toast. Storage Time. Processed: Up to 1 year. Unprocessed: Up to 1 month in refrigerator.

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yield serving(s)
method Canning/Preserving

Ingredients For caramel pecan topping

  • 3 c
    firmly packed brown sugar
  • 1 1/2 c
    light corn syrup
  • 1 c
    water
  • 2 1/2 c
    coarsley chopped toasted pecans

How To Make caramel pecan topping

  • 1
    In a heavy-bottomed 6-8 quart pan, mix sugar, syrup, and water. Bring to a boil over medium heat, stirring constantly; reduce heat to medium-low and simmer 5 minutes. Stir in pecans.
  • 2
    Ladle hot topping into hot jars, leaving 1/2 inch headspace. Gently run a narrow nonp- metallic spatula between topping and jar sides to release air bubbles. Wipe rims and threadsclean; top with hot lids, then firmly screw on bands. Process in boiling water canner for 10 minutes. Or omit processing and ladle into hot jars; apply lids. Let cool; then refrigerate
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