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Pecan Syrup

Name: Pecan Syrup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: american
Ingredients: 0.25 cup butter (unsalted); 1 cup brown sugar (packed); 0.5 cup water; 0.25 cup maple syrup (pure, not pancake syrup); 0.5 cup pecans (roughly chopped, toasted); 1 tsp vanilla extract; 1 pinch salt

RATING

4.6/5(98)

TASTE SCORE

9/10

Rich, buttery syrup infused with toasted pecans and a hint of vanilla. This Southern-style favorite is the perfect pour for pancakes, waffles, or vanilla ice cream. Ready in under 15 minutes with simple pantry staples, it transforms any breakfast into a cozy, indulgent treat.

PREP

COOK

10m

SERVES

2 TBSP

224 cal

SERVINGS

INGREDIENTS

For 8 servings

¼ cupbutter · unsalted1 cupbrown sugar · packed½ cupwater¼ cupmaple syrup · pure, not pancake syrup½ cuppecans · roughly chopped, toasted1 tspvanilla extract1 pinchsalt

NUTRITION · PER SERVING

224

CALORIES · 2 TBSP

Protein1g · 2%

Carbs35g · 63%

Fat10g · 40%

Fiber1g

Sugar33g

Saturated fat4g

Cholesterol15mg

Sodium73mg

Potassium86mg

Phosphorus20mg

How we calculate →

METHOD · 5 STEPS

prep · ~3 min
Toast the pecans.
Warm a dry skillet over medium heat. Add the chopped pecans and toast for 2 to 3 minutes, stirring often, until fragrant and lightly browned. Remove from heat and set aside.
TIPWatch closely — pecans go from toasted to burnt very quickly.
boil · ~3 min
Combine butter, brown sugar, water, and maple syrup.
Melt the butter in a medium saucepan over medium heat. Stir in the brown sugar, water, and maple syrup. Bring the mixture to a gentle boil, stirring constantly to dissolve the sugar.
simmer · ~5 min
Simmer the syrup until slightly thickened.
Reduce the heat to low and let the syrup simmer for 4 to 5 minutes without stirring. Add the pinch of salt. It will thicken slightly as it cools.
TIPDon't overcook — the syrup will continue to thicken after removing from heat.
mix · ~1 min
Stir in vanilla and toasted pecans.
Remove the saucepan from the heat. Stir in the vanilla extract and the toasted pecans. Let the syrup cool in the pan for 5 minutes to thicken slightly more.
serve
Transfer to a jar and serve warm.
Pour the pecan syrup into a clean glass jar or serving pitcher. Serve warm over pancakes, waffles, or ice cream. Store leftovers in the refrigerator for up to 2 weeks.
TIPReheat gently in the microwave or on the stovetop before using, as it thickens when chilled.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Toast the pecans in a dry skillet over medium heat, stirring often, until fragrant—watch closely to prevent burning.
2
Use a heavy-bottomed saucepan to prevent the sugar mixture from scorching during boiling.
3
Let the syrup cool for 5 minutes after removing from heat; it will thicken more as it stands.
4
For a smoother syrup, strain out the pecan pieces before pouring, or leave them in for texture.
5
Store leftover syrup in a sealed jar in the fridge for up to 2 weeks; reheat gently before serving.
6
If the syrup crystallizes upon cooling, add a teaspoon of warm water and whisk to smooth it out.

RECIPE VARIATIONS

Adapt it for your goals.

Coconut Pecan Syrup

Substitute half the butter with coconut oil and add 1/4 cup toasted shredded coconut along with the pecans for a tropical twist.

Spiced Pecan Syrup

Add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the simmering syrup for a warm, autumnal flavor.

Low Sugar Version

Low-Sugar Version

Replace brown sugar with 3/4 cup of granulated monk fruit sweetener (or another brown-sugar substitute) and reduce maple syrup to 2 tablespoons to cut sugar without losing richness.

Bourbon Pecan Syrup

Stir in 1 to 2 tablespoons of bourbon after removing the pan from heat for a boozy, Southern-style kick.

HEALTH BENEFITS