Vermont, er, Carolina's Finest

I guess it was a bit of a no-brainer that I was going to make my first pecan pie with all those found nuts. No shock there. But what has surprised me is that I've completely 'waffled' on the idea of using corn syrup.

As I wrote a few days ago, I had warmed to the idea of using the Karo. No longer. In search of a more natural sweetener, I went to the library to look for a new recipe. Then I found the remedy: Maple Syrup.

I found a recipe for Maple-Pecan Pie, which I like much better because it allows me to forsake corn syrup and it lends itself nicely to a New Englander in the South column. Plus, there's some intrigue involved--how will it taste? On both fronts, stay tuned.