Should I use light karo or dark syrup in pecan pies?

The choice between light and dark corn syrup in pecan pie is a matter of personal preference, but there are some key differences to consider:

Light corn syrup:

* Flavor: Lighter in flavor, with a subtle sweetness.

* Color: Lighter in color, resulting in a paler pecan pie.

* Texture: Can create a more delicate and slightly softer texture in the pie filling.

Dark corn syrup:

* Flavor: Stronger flavor with a more pronounced sweetness and a hint of molasses.

* Color: Darker in color, resulting in a richer, darker-hued pecan pie.

* Texture: Can lead to a slightly thicker and more chewy texture in the pie filling.

Which to choose?

* If you prefer a lighter, less sweet pecan pie with a delicate texture: Use light corn syrup.

* If you enjoy a richer, more intense pecan pie flavor with a slightly chewier texture: Use dark corn syrup.

Here are some additional tips:

* Don't overbake: Pecan pies are best when the filling is set but still slightly jiggly in the center.

* Add a pinch of salt: Salt enhances the sweetness of the pie.

* Consider using a combination: For a balanced flavor and texture, you can use a combination of light and dark corn syrup.

Ultimately, the best way to decide is to experiment and find what you enjoy most!