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Moscow Mule Pecan Pie Syrup
Quick Facts
Prep Time: 20 minutes
00:20
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
RECIPES:
Gingerbread Cake with Moscow Mule Pecan Pie Syrup
Directions
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.
Remove from heat and stir in ginger, lime peel, vanilla and pecans.
Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.