Nancy, I have a Ball Blue Book recipe for Pecan Praline syrup that is safe to can, but it does have pecan pieces in it. I'm assuming the bottle you bought has a pecan flavoring agent instead.

At any rate, here's the recipe and it's pretty good, I think.

Praline Syrup

Recipe By : Ball Blue book

2 cups dark corn syrup
1/3 cup dark brown sugar
1/2 cup water
1 cup pecan pieces -- (more is better)
1/2 teaspoon vanilla -- (I used 1 tsp.)

Bring syrup, sugar and water to a boil over medium heat. Boil one minute. Remove from heat; stir in pecans and vanilla.

Pour into hot jars, leaving 1/4" head space. Wipe rims, adjust two-piece lids. Process in a boiling water bath for 10 minutes at 0-1000 ft., 15 minutes at 1001-3000 ft., 20 minutes 3001-6000 ft.

Makes about four 1/2 pint jars.

Annie

There's no reason why you couldn't delete the pecans and use pecan flavoring, if that's what you prefer. (Though I'm a "more pecans the better" kind of person myself.)

Bickford sells natural flavorings, including the pecan. No alcohol, no sugar and Kosher-certified. There's a flat shipping rate of $7.95, so it's worth it to go together with a friend and get a bunch. I use the natural fruit extracts to boost the flavor of frozen fruit.

Their extracts seem stronger to me than the conventional ones, so as with oils, it's a good idea to be conservative with the amount and taste before increasing.

Carol

Here is a link that might be useful: Bickford Flavors Price List

Snagging that recipe..I've been looking for a "walnut" syrup for icecream...But Pecans are way tastier..LOL

"I've been looking for a "walnut" syrup for icecream...But Pecans are way tastier..LOL"

But walnuts are cheaper Terri!!!

That settles it..........make both! (BIG, BIG GRIN)

Deanna

There's also Maple-Walnut Syrup:

4 half-pints

1 1/2 cups corn syrup
1 cup maple syrup
1/2 cup water
1/2 cup sugar
2 cups walnut pieces

Combine corn syrup, maple syrup and water in a large saucepan. Add sugar, stirring until dissolved. Bring to a boil, stirring occasionally. Reduce heat and simmer syrup until it begins to thicken, about 15 minutes. Stir in nuts; cook 5 minutes. Ladle hot syrup into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water bath.

In both recipes I'd toast the nuts before using. They'll hold their texture better and the flavor will be improved.

Of course for real lovers of walnuts or pecans, the easiest thing to do is fill a jar with walnuts, cover it with honey and let it rest a while. Perfect topping. Stick a cinnamon stick in with the honey and nuts if you like.

Carol

Oh, yum! It looks like the common thing is to thicken the sugar and corn syrup by boiling, and to ladle it in hot, then BWB for 10. I guess there is not much that could be bacteria inducing and with all that sugar, should be shelf stable.

I do like the great idea of toasting the nuts first. It really releases the oils. I'd not thought of doing that with things like brownies and cookies, but now - all nuts will get toasted before using.

The Honey Walnuts recipe sounds great, but not shelf stable? I would think that over time the nuts would get rancid? Refrigerated the honey would crystallize, would it not? Maybe it just doesn't stay around long enough! However, I am thinking of using these syrups for gifts, and some people keep canned gifts for "a special occasion" and don't consume them right away. That's why I want to be sure that they would be good if stored a long time, like 6 months or so.

Nancy

Honey is a natural anti-bacterial and toasting the nuts reduces the likelihood of rancidity. If the jars are sterilized before use, two-piece canning lids were used and applied as soon as the honey's poured in, I'm betting the shelf life would be quite long. The mild vacuum would help. I'd consider that a worthwhile home experiment. With little 4-oz. jars it could be attempted with a minimal investment of chopped toasted walnuts and honey.

But you're right. For gifting, something that's assuredly shelf-stable is definitely an advantage. Once something like these toppings is canned, assuming proper preservation, the shelf life is almost indefinite. Certainly well beyond 6 months.

Carol

Deanna, I know they are but I much perfer Pecans..although..last fall the crows were dropping walnuts in the road in front of the house..that means that SOMEONE near me has a tree in their back yard..If I can figure out whom and knock on door and get permission to help myself......I'd definately make Walnut too! LOL ~I think I know who it is..just need to find her home..she's a night shift delivery room nurse...

I'm making these right after I'm off my diet....
LOL

I'm leaving for NC tomorrow as my DD is due to have the baby next Tuesday...a boy (Holden Ellis)

Will take the laptop to keep in touch with all of you.

Will send pics too!!

Linda