Here is the recipe with the adaptations from The Ball Complete book of Home Preserving.
- 2 cups corn syrup (I used cane sugar syrup)
- 1/2 cup water
- 1/3 cup lightly packed dark brown sugar (I used organic light 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.