Not that I, for one, need more sweets right now. But I once made a pecan pie with Lyle’s Golden Syrup rather than corn syrup out of sheer curiosity and was surprised to find not only that it worked, it was an improvement on the traditional. Which would be great news to those allergic to corn.

I just stumbled across a recipe for making your own golden syrup. Hey. For a pecan pie, I think you’d want mostly brown sugar in it, and that would merit a close watch but I’ve caramelized sugar enough times to feel I can pull this off. My only question would be, do I buy a couple of traditional lemons or use Meyers from my tree? They have a little orange in their parentage, but then orange and pecans do dance happily.

Stop me now. We’re still only halfway through that Buche de Noel!