caramel pecan topping
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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prep time
cook time
method
Canning/Preserving
yield
Makes 3 pints
Ingredients
- 3 cups firmly packed brown sugar
- 1 1/2 cups light corn syrup
- 1 cup water
- 2 1/2 cups coarsley chopped toasted pecans
How To Make caramel pecan topping
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Step 1In 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.
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Step 2Ladle 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Sauces
Keyword:
#pecan
Keyword:
#caramel
Keyword:
#topping
Diet:
Gluten-Free
Diet:
Dairy Free
Diet:
Low Sodium
Diet:
Wheat Free
Diet:
Soy Free
Culture:
American
Ingredient:
Sugar
Method:
Canning/Preserving
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