Praline Syrup Food

PRALINE SYRUP

Steps:

• 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.

PRALINE SYRUP

Steps:

• Combine syrup, sugar, and water in a saucepan over medium high heat. Bring to a boil; boil for 1 minute. Remove from heat and stir in pecans and vanilla.
• Pour into hot jars, leaving 1/4 inch head space. Adjust caps and process in 10 minute boiling water bath.

OVERNIGHT PRALINE FRENCH TOAST RECIPE BY TASTY

Steps:

• In a large bowl, add the eggs, half & half, brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine.
• Line bread in a greased 9x13-inch (23x33 cm) baking dish, overlapping slightly.
• Pour the egg mixture over the bread.
• Cover the baking dish in foil and refrigerate overnight.
• Preheat oven to 350˚F (180˚C).
• In a bowl, add the butter, brown sugar, pecans, cinnamon, nutmeg, and salt. Stir to combine.
• Remove the baking dish from the refrigerator and remove the foil. Top the French toast with the praline, and place foil back on
• Bake for 40 minutes. Remove foil, and bake for an additional 20 minutes, or until puffed and slightly golden.
• Serve with maple syrup.
• Enjoy!