Butter Pecan Syrup II

A wonderful, buttery syrup. Perfect for serving over Pecan Pancakes.


6 servings


2 cup granulated (white) sugar
2/3 cups water
1/3 cup dark corn syrup
4 tablespoons butter
2 teaspoons vanilla extract or 1 teaspoon vanilla extract and 1 teaspoon rum extract
1/2 cup finely chopped pecans


Mix the sugar, water and corn syrup together in a saucepan. Bring to a boil, stirring as needed. Add the butter, extract, and nuts and stir. Serve warm over pancakes, waffles or French toast.

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