Praline Syrup - cooking recipe

Ingredients

2 1/2 cups corn syrup
1 1/3 cups water
2/3 cup packed dark brown sugar
1 1/2 cups pecan pieces
2 teaspoons vanilla

Preparation

Fill boiling water canner with water.
Place three clean half pint mason jars in canner over high heat.
Place snap lids in boiling water; boil 5 mins to soften sealing compound.
Combine syrup, water and sugar in a large pan.
Bring mixture to boil, stirring constantly; boil hard 1 minute Stir in pecans and vanilla.
Return to a boil; boil hard six minutes.
Ladle syrup into a hot jar to within 1/4 inch of top rim (head space).
Remove air bubbles by sliding a rubber spatule between glass and food; readjust head space to 1/4 inch.
Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight.
Place jar in canner.
Repeat for remaining syrup.
Cover canner; return water to boil; process 10 mins at altitudes up to 1,000 feet.
Remove jars.
Cool 24 hours.
Check jar seals (sealed lids curve downward).
Wipe jars, labeland store in cool dark place.