Back to Recipe Search Print Recipe

Moscow Mule Pecan Pie Syrup

Quick Facts

Prep Time: 20 minutes
Yield: 2 quarts

Ingredients

  • 8 ounces butter (no substitutes)
  • 1 pound, 14 ounces brown sugar
  • 16 fluid ounces Karo® Light OR Dark Corn Syrup
  • 8 fluid ounces water
  • 1/2 cup vodka
  • 2 tablespoons ground ginger
  • 4 teaspoons freshly grated lime peel
  • 4 teaspoons pure vanilla extract
  • 8 ounces chopped pecans, toasted

Directions

  1. Combine butter, brown sugar, corn syrup, water and vodka 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. 
  2. Remove from heat and stir in ginger, lime peel, vanilla and pecans. 
  3. Serve immediately or refrigerate until ready to serve.  Syrup can be stored for 2 weeks in refrigerator.