Now when you scroll down to see this picture you be excited about the possibility of having nuts in your pancake syrup and the unbelievable thought of what a great idea to pair this recipe in a jar with your favorite pancake mix for a gift. But more than that how easy this recipe is to make.
Here is Lisa's beautiful jar of heaven and the recipe for Maple Walnut Syrup and a bonus recipe of the Praline Syrup as well!
Maple Walnut Syrup
1 1/2 cups corn syrup
1 cup pure maple syrup
1/2 cup water
1/2 cup sugar

Prepare canner, jars, and lids. In a stainless steel saucepan, combine corn syrup, maple syrup, and water. Add sugar and heat over medium head stirring till dissolved. Increase heat and bring to a boil, stirring occasionally. Reduce heat and boil gently, stirring constantly until syrup begins to thicken, about 15 minutes. Stir in walnuts and cook for 5 minutes.
Ladle hot syrup into hot jars, leaving 1/4" headspace. Wipe rim, add lid and rings and process in water bath for 10 minutes at a full boil. Remove jars and cool on dishtowel overnight.
Praline Syrup
2 cups corn syrup
1/2 cup water
1/3 cup lightly packed dark brown sugar
1 cups pecan pieces
1/2 t. vanilla
Prepare canner, jars, and lids. In a stainless steel saucepan, combine corn syrup, sugar, and water. Heat over medium head stirring till dissolved. Increase heat and bring to a boil for one minute. Reduce heat and stir in pecans and vanilla. Boil gently, stirring constantly for 5 minutes.
Ladle hot syrup into hot jars, leaving 1/4" headspace. Wipe rim, add lid and rings and process in water bath for 10 minutes at a full boil. Remove jars and cool on dishtowel overnight.