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Praline Crunch Syrup

Praline Crunch Syrup

Oxmoor House JANUARY 1999

  • Yield: 2 1/2 cups

Ingredients

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

Preparation

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

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Praline Crunch Syrup recipe

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