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Many times I am lucky to find people on my page that tell me stories of the reasons they put up so many jars and how over the years generations of canners in their families have made recipes that they past down the family. Lisa who is new to my Facebook page shared a picture of a jar that I was intrigued about and then delighted to hear that her aunt use to make a version of the same recipe. Lisa's picture was the result of a recipe we all have seen but maybe never tried: Maple Walnut Syrup.  Lisa said that her aunt would use hickory nuts and she also saw a version in the Ball Complete Book of Home Preserving that was called Praline syrup using pecans.

Now when you scroll down to see this picture you be excited about the possibility of having nuts in your pancake syrup and the unbelievable thought of what a great idea to pair this recipe in a jar with your favorite pancake mix for a gift. But more than that how easy this recipe is to make.

Here is Lisa's beautiful jar of heaven and the recipe for Maple Walnut Syrup and a bonus recipe of the Praline Syrup as well!

Maple Walnut Syrup

1 1/2 cups corn syrup

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

Prepare canner, jars, and lids. In a stainless steel saucepan, combine corn syrup, maple syrup, and water. Add sugar and heat over medium head stirring till dissolved. Increase heat and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
Ladle hot syrup into hot jars, leaving 1/4" headspace. Wipe rim, add lid and rings and process in water bath for 10 minutes at a full boil. Remove jars and cool on dishtowel overnight.

Praline Syrup


2 cups corn syrup
1/2 cup water

1/3 cup lightly packed dark brown sugar
1 cups pecan pieces
1/2 t. vanilla

Prepare canner, jars, and lids. In a stainless steel saucepan, combine corn syrup, sugar, and water. Heat over medium head stirring till dissolved. Increase heat and bring to a boil for one minute. Reduce heat and stir in pecans and vanilla. Boil gently, stirring constantly for 5 minutes.
Ladle hot syrup into hot jars, leaving 1/4" headspace. Wipe rim, add lid and rings and process in water bath for 10 minutes at a full boil. Remove jars and cool on dishtowel overnight.




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