In the south cane and corn syrup and molasses were common....and less expensive than refined sugars. The original recipes for pecan pie probably used them for that reason.

Personally I like the flavors that they bring, but I'm sure you could use just sugar if you wanted.

Here's my recipe, after many pecan pies, this is the one I came up with that I like the best.

http://www.hizzoners.com/recipes/coo...outh-pecan-pie

On 2011-03-24, ImStillMags > wrote:
> In the south cane and corn syrup and molasses were common....and less expensive than refined sugars. The original recipes for pecan pie probably used them for that reason.
>
> Personally I like the flavors that they bring, but I'm sure you could use just sugar if you wanted.
>
> Here's my recipe, after many pecan pies, this is the one I came up with that I like the best.
>
> http://www.hizzoners.com/recipes/coo...outh-pecan-pie

Thanks fer the links.

Why are you still not wrapping yer posts? Google has nothing to do
with it.

nb

On 24/03/2011 3:11 PM, ImStillMags wrote:
> In the south cane and corn syrup and molasses were common....and less expensive than refined sugars. The original recipes for pecan pie probably used them for that reason.
>


That reminds me... when I was a kid we always had Lyle's golden Syrup on
hand. It was great on toast and my mother used it when making butter
tarts. I haven't noticed it in stores for a while, though I have to
admit that I haven't been looking for it.

In article >,
says...
>
> On 24/03/2011 3:11 PM, ImStillMags wrote:
> > In the south cane and corn syrup and molasses were common....and less expensive than refined sugars. The original recipes for pecan pie probably used them for that reason.
> >
>
>
> That reminds me... when I was a kid we always had Lyle's golden Syrup on
> hand. It was great on toast and my mother used it when making butter
> tarts. I haven't noticed it in stores for a while, though I have to
> admit that I haven't been looking for it.

FWIW, it's on the shelf at the local Stop & Shop next to the Karo.

Dave Smith wrote:
>
> That reminds me... when I was a kid we always had Lyle's golden Syrup on
> hand. It was great on toast and my mother used it when making butter
> tarts. I haven't noticed it in stores for a while, though I have to
> admit that I haven't been looking for it.

In the UK it's a standard product available everywhere. In the US it's
a specialty product sometimes only available at import shops. On
occasion I have seen it in regular groceries.

I haven't shopped regularly in Canadian groceries in several decades but
they seemed to go through phases of more UK products then more US
products.