[/float]Prep: 20 min
Makes: 2 quarts

  • 8 ounces butter (no substitutes)
  • 1 pound, 14 ounces brown sugar
  • 16 fluid ounces Karo® Light Corn Syrup
  • 8 fluid ounces water
  • 2 tablespoons ground ginger
  • 4 teaspoons freshly grated lime peel
  • 4 teaspoons pure vanilla extract
  • 8 ounces chopped pecans, toasted

Combine butter, brown sugar, corn syrup and water 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 ginger, lime peel, vanilla and pecans.

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

Original recipe from our sponsors, Karo Foodservice: http://karofoodservice.com/recipe/Ginger-Lime-Pecan-Pie-Syrup