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A rich, buttery syrup loaded with toasted pecans. This Southern classic is the perfect topping for pancakes, waffles, or ice cream, adding a sweet, nutty crunch to your favorite treats.
For 8 servings
In a dry, medium-sized skillet over medium heat, toast the chopped pecans. Stir frequently for 3-4 minutes until they become fragrant and lightly browned. Be careful not to burn them. Remove from skillet and set aside.
In a medium saucepan, combine the packed light brown sugar, water, light corn syrup, and salt. Place over medium-high heat and bring to a rolling boil, stirring constantly with a whisk until the sugar is completely dissolved, about 2-3 minutes.
Once boiling and the sugar is dissolved, reduce the heat to low and let the syrup simmer gently, without stirring, for 4-5 minutes. This allows it to thicken slightly. Avoid stirring to prevent sugar crystals from forming.
Remove the saucepan from the heat. Immediately stir in the cubed unsalted butter until it is fully melted and incorporated. Then, stir in the toasted pecans and the vanilla extract.
Allow the syrup to cool in the saucepan for at least 10-15 minutes before serving. It will thicken considerably as it cools. Serve warm over your favorite pancakes, waffles, French toast, or ice cream.
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A rich, buttery syrup loaded with toasted pecans. This Southern classic is the perfect topping for pancakes, waffles, or ice cream, adding a sweet, nutty crunch to your favorite treats.
This southern recipe takes 15 minutes to prepare and yields 8 servings. At 189.4 calories per serving with 0.1g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or dessert.
Add 1/4 teaspoon of ground cinnamon and a pinch of nutmeg to the sugar mixture in step 2 for a warm, spiced flavor perfect for autumn.
For a richer flavor, replace the light corn syrup with an equal amount of pure maple syrup. This will create a hybrid of two classic breakfast syrups.
Increase the salt to 1/2 teaspoon of flaky sea salt, adding it at the end with the vanilla, to create a delicious sweet and salty contrast.
Pecans are an excellent source of monounsaturated fats, including oleic acid, which is known to support heart health by helping to manage cholesterol levels.
Pecans contain various antioxidants, such as vitamin E and ellagic acid, which help protect the body's cells from oxidative stress and damage.
This syrup offers key minerals from the pecans, including manganese, which is vital for bone health and metabolism, and copper, which supports immune function and nerve health.
A single serving of this Pecan Syrup (about 1/4 cup) contains approximately 280-300 calories, primarily from the sugar, pecans, and butter.
Pecan Syrup is a delicious treat that should be enjoyed in moderation. It is high in sugar and fat. However, the pecans do provide healthy monounsaturated fats, fiber, and essential minerals like manganese and copper.
Yes, you can. Corn syrup helps prevent the sugar from crystallizing, giving the syrup a smooth texture. You can substitute it with golden syrup or maple syrup. If you omit it entirely, be extra careful not to stir the syrup while it simmers to minimize crystallization.
Allow the syrup to cool completely, then store it in an airtight container or jar in the refrigerator. It will keep well for up to 2 weeks. It will thicken when cold, so gently reheat it before serving.
If your syrup is too thick, you can easily thin it out. Gently reheat it in a saucepan over low heat and stir in a tablespoon of warm water at a time until it reaches your desired consistency.
Absolutely. If you only have salted butter, you can use it and simply reduce the added salt in the recipe to 1/8 teaspoon, or omit it entirely, depending on your taste preference.