Pecan Pie Syrup

Makes 2 quarts

This crave-worthy syrup is perfect on your favorite pancakes, waffles or French toast.  Or make a savory appetizer by serving over warm brie.  Create a decadent dessert when you ladle this over ice cream, brownies, cheesecake or apple pie.

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 to 4 teaspoons ground cinnamon
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 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.