pure ribbon cane syrup

I recently returned from a meandering (and food-filled) drive drive through East Texas, the Cajun part of Louisiana, and up Highway 61 and the Mississippi Delta. I picked up a couple of pints of locally made, small-batch, "artisanal" pure ribbon cane syrup processed from Texas and Louisiana sugar cane. Heavenly sweet, nicely nuanced, unadulturated, with no weird or chemical aftertastes (can you say "corn syrup"?).

Here's the problem: I've almost used it all up on biscuits and pancakes and johnnycakes . . . AND . . . I have five pounds of fresh, shelled, whole Texas pecans. I'm going to roast a batch (butter, salt, cayenne and Worchestershire sauce) for snacks, but some of them are crying out (I hear the little voices in my sleep): "Pecan pie."

The recipes I inherited and dutifully followed from the South always called for Karo (corn) syrup, but I'm smitten by real cane syrup (and on a general rampage and personal boycott against corn syrup). I remember reading somewhere right before the drive that commercial cane syrup producers in TX and LA are dwindling in numbers (finding it more profitable to sell the syrup for sugar production).

Does anyone know of any local (or mail-order) retail source for ribbon cane syrup? Help quell those little pecan voices.

Cheers,
Wade

Google is your friend. I've got a bottle from a friend of mine in FL. I treasure it like some do balsamic vinegar.

I bought a bottle of Steen's pure cane syrup at the Chopping Block, the only outlet for it in the Chicago area.

tcdup wrote:I bought a bottle of Steen's pure cane syrup at the Chopping Block, the only outlet for it in the Chicago area.

I'm pretty sure I saw it at Fox & Obel around the time this thread first appeared

I went right to the source

Steen's Louisiana 100% Pure Ribbon Cane Syrup

and ordered 4 16-oz bottles for $24.

When the shipment shows, here's my recipe for ribbon cane pecan pie:

1/4 cup butter
1/4 tsp salt
1 tbsp all-purpose flour
1 cup pecans
1/4-1/2 cup sugar
2 eggs
1 1/2 cups pure ribbon cane syrup
1 tsp vanilla
unbaked pie shell

Pre-heat oven to 450 degrees. Melt butter, add flour and stir until smooth. Add syrup and sugar and boil 3 minutes. Cool. Blend in beaten eggs, nuts and vanilla. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes; reduce oven to 350 degrees and bake 30 to 35 minutes, until done.

Cheers,
Wade