I’m following the Ball praline syrup recipe, which calls for pecans but doesn’t state if they should be raw or roasted. can i roast them without making the recipe unsafe? would that still be good in this recipe or would the processing lead to cooking them too much or something like that?
second question, i don’t have enough dark corn syrup, can i safely substitute a small amount of light corn syrup? a couple tablespoons spoons only.
thanks for all your help!
also, shoutout to the user that posted this picture a long time ago, i have no idea your username or who you are but you are greatly appreciated
by cookiesncloudberries
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okay so i now am seeing the tip for using lighter corn syrup. i guess i should have given more attention to that.