Praline Crunch Syrup

Recipe from

Oxmoor House


1 1/2 cups maple-flavored syrup
1/2 cup chopped toasted pecans (toasting optional)
2 (1.4-ounce) English toffee candy bars, crushed


Combine all ingredients in a small bowl, stirring gently until blended. Using a wide-mouthed funnel, transfer to a bottle; seal.

Christmas with Southern Living 1999,

Oxmoor House

January 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note