1.) Make dough in small balls and roll out very thin, fry in hot fat (375F) til golden, bend one end and while hot pour 1 T syrup over each
2.) To make syrup, mix ingredients and cook to soft crack stage (275'F)
3.) To make optional Praline sauce, combine dark corn syrup, brown sugar, & water and bring to a boil, boil for one minute, remove from heat and add 1/2 c pecans and vanilla, stir well and drizzle over the Pig Ears
Serve while both are warm.