Using Candi Syrup as priming sugar?

Okay so I just picked up some D2 Candi Syrup 1 pound. I want to use it as priming sugar in the Westvleteran 12 Clone I'm brewing. So how much should I use? Whoever has had a Westy 12 knows the head is not really apparent after pour. So I don't want a ton of head, just enough. I used 2 vials of White Labs 530 Abbey Ale Yeast. Any suggestions? How much D2 as priming sugar before bottling should I use? Should I use any D2? Thanks for the help!

I would add the D2 earlier and just use table/corn sugar for priming. It is hard to predict how fermentable a non-pure sugar is, since different yeast will be able to ferment different fractions of it. In the high alcohol environment especially I would give the yeast the easiest job possible. I’d aim for carbonation in the 2.6-2.8 volumes range, a bit more than a standard American ale, but not too much.