Sponsored Fireball® Pecan Pie Syrup

Delicious topping for brownie sundaes, cheesecake, apple pie or carrot cake.
By ACHFood, Feb 8, 2018 | |
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    Prep time: 20 minutes
    Makes: 2 quarts

    • 8 ounces butter (no substitutes)
    • 1 pound, 14 ounces brown sugar
    • 16 fluid ounces Karo® Light OR Dark Corn Syrup
    • 16 fluid ounces water
    • 1/2 cup cinnamon flavored whiskey
    • 1 to 4 teaspoons ground cinnamon
    • 4 teaspoons pure vanilla extract
    • 8 ounces chopped pecans, toasted

    Combine butter, brown sugar, corn syrup, water and whiskey 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 cinnamon, vanilla and pecans.

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

    Recipe Note: Vary amount of cinnamon to your taste.

    Fireball® is a registered trademark of Sazerac Company and is not affiliated with ACH Food Companies, Inc., ChefTalk.com, or Community Hired.

    Copied with permission from our sponsors, Karo Foodservice: http://karofoodservice.com/recipe/Fireball®-Pecan-Pie-Syrup

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