In the world of delectable indulgences, few things can match the sweet symphony of flavors found in Butter Pecan Syrup. If you have ever had this rich, buttery sweet coffee, I bet the mere mention of it is enough to transport you to a cozy corner of a coffee shop.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Breakfast, sauce
Cuisine: American
Keyword: coffee house recipe, coffee recipe, copycat, syrup recipe
Servings: 16servings, 2 cups
Calories: 302kcal
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In a dry skillet over medium heat, toast the chopped pecans until fragrant and lightly browned. Keep a close eye on them to prevent burning. Set aside.
1 Cup Pecans
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the brown sugar and stir until the sugar dissolves.
1 Cup Unsalted butter, 1 Cup Brown Sugar
Pour in the pure maple syrup and heavy cream, stirring continuously to combine. Add the toasted pecans, vanilla extract, and a pinch of salt. Allow the mixture to come to a gentle boil.
1 Cup Pure Maple Syrup, 1 Cup Heavy Cream, 1 Teaspoon Vanilla Extract, A pinch of salt
Reduce the heat to low and let the syrup simmer for about 10-12 minutes, allowing the flavors to meld and the syrup to thicken slightly. Stir occasionally to ensure even cooking.
Cool and Serve
Once the syrup reaches your desired thickness, remove it from heat and let it cool for a few minutes. Strain the syrup to remove the pecan pieces if you prefer a smoother texture.
Customize Consistency. Adjust the cook time to achieve your preferred syrup thickness. Keep in mind that it will thicken a bit more as it cools.Enhance Flavor. Experiment with different types of pecans or add a hint of cinnamon for an extra layer of warmth.Use any kind of milk. No matter what kind of milk you prefer, go ahead and use it in this recipe. In fact, if you prefer, you can make this with water. In fact, Spruce Crafts has a recipe for this syrup using water and a store bought butter pecan syrup.