Hickory Syrup

Dave T.


Well rooted in Appalachia, hickory syurp can be used in place of maple syrup. Use it for breakfast or as a glaze for pork, chicken or fish. Would be fantastic as a glaze for roasted Brussel sprouts. Totally unique, smoky, sweet, hope you give it a try.


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Makes about 3 pints
10 Min
1 Hr
Stove Top


How to Make Hickory Syrup


  1. Collect one pound of bark free of moss. Preheat oven to 350. Using a soft brush and water only clean bark.
  2. Place bark evenly on baking sheet and roast in oven for 30 min
  3. after 30 min bark should smell slightly spicy, remove and place in large pot, cover with enough water to cover, boil for 30 min
  4. After bark has boiled for 30min remove bark and keep for smokernor grill. Strain and measure water, return to a boil over medium heat.
  5. Once water has started boiling add sugar of equal amount as you have water (ie. one quart of water = one quart of sugar) and boil over medium low heat stirring until liquid has reduced my 30%
  6. while still hot pour syrup into pint jars and place lids on. Let cool, Jared should pop as they seal.

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