Description
Rich and creamy Butter Pecan Syrup made with toasted pecans, butter, brown sugar, pure maple syrup, and a touch of vanilla. Perfect for drizzling over pancakes, waffles, or desserts to add a decadent nutty sweetness.
Ingredients
Scale
Ingredients
- 1 cup pecans, chopped
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup pure maple syrup
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Toast Pecans: Toast chopped pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes, stirring frequently to prevent burning. Remove from heat and set aside.
- Melt Butter and Dissolve Sugar: In a saucepan over medium heat, melt the unsalted butter. Stir in the packed brown sugar until fully dissolved and the mixture is smooth.
- Add Syrup and Cream: Pour in the pure maple syrup and heavy cream, stirring continuously to combine the ingredients evenly.
- Combine and Boil: Stir in the toasted pecans, vanilla extract, and a pinch of salt. Bring the mixture to a gentle boil over medium heat.
- Simmer and Thicken: Reduce heat to low and let the syrup simmer for 10 to 12 minutes, stirring occasionally, until the sauce has slightly thickened to a syrupy consistency. Remove from heat and allow to cool slightly before serving.
Notes
- Be careful not to burn the pecans during toasting; constant stirring helps prevent this.
- Adjust simmering time if you prefer a thicker or thinner syrup.
- Store leftover syrup in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.
- This syrup pairs wonderfully with breakfast dishes like pancakes, waffles, and French toast, as well as ice cream and desserts.
