Description
A rich and creamy Butter Pecan Syrup perfect for drizzling over pancakes, waffles, or ice cream. This decadent syrup combines toasted pecans, butter, brown sugar, maple syrup, and heavy cream for an indulgent treat with a deep nutty flavor and smooth texture.
Ingredients
Scale
Butter Pecan Syrup 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: Heat a dry skillet over medium heat and add the chopped pecans. Toast them, stirring frequently, until they become fragrant and slightly browned. Remove from the heat and set aside to cool.
- Melt Butter and Dissolve Sugar: In a medium saucepan over medium heat, melt the unsalted butter. Once melted, add the packed brown sugar and stir continuously until the sugar is completely dissolved into the butter, creating a smooth mixture.
- Add Maple Syrup and Cream: Pour in the pure maple syrup and heavy cream to the butter and brown sugar mixture. Stir well to combine all ingredients evenly.
- Incorporate Pecans and Flavorings: Add the toasted pecans, vanilla extract, and a pinch of salt to the saucepan. Stir the mixture together and bring it to a gentle boil over medium heat.
- Simmer to Thicken: Reduce the heat to low and let the syrup simmer gently for 10 to 12 minutes. Stir occasionally to prevent sticking or burning. The syrup should thicken slightly by the end of cooking. Remove from heat and allow to cool slightly before serving.
Notes
- Make sure to toast the pecans carefully to bring out their flavor without burning.
- Stir continuously when melting butter and dissolving sugar to avoid scorching.
- This syrup can be stored in an airtight container in the refrigerator for up to two weeks. Warm slightly before using.
- For a lighter version, substitute heavy cream with half-and-half or milk, but the syrup will be less rich.
- Use pure maple syrup for the best authentic flavor.
