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Author:
Franco Salzillo
If you can’t get enough of pecan’s nutty taste and subtle bitterness, then you’ll surely appreciate having a bottle of homemade butter pecan syrup around at all times. Making this buttery syrup is fun and easy.
The best part? The syrup is super versatile. From drizzling pancakes or waffles to amping up a few scoops of ice cream, butter pecan syrup is the bomb.
Making this seasonal syrup also allows you to craft some nice coffee specialty drinks! Who’s up for a butter pecan latte? Count me in!
There are two ways of making butter pecan syrup. If you want it crunchy, use a food processor to blitz the nuts with the rest of the ingredients.
If you want a creamier, even silkier version, soak the pecans overnight in water, discard the water and then blitz the nuts. There’s a significant difference in texture between these two.
The rest of the ingredients are water and brown sugar in equal parts, butter (a little goes a long way) and a dash of vanilla extra to round it all up.
The syrup comes together in a food processor, but you first need simple syrup, and you get that one from boiling the water and sugar until dissolved.
Drizzle this bad boy over your breakfast pancakes, make yourself a butter pecan sundae with ice cream or use this silky syrup to flavor your milk or coffee.
The syrup is also a lovely gift. Find a nice bottle and print your own label; everyone loves gifts like these!
You can store the syrup in the fridge for up to two weeks, and that’s for the butter. If you don’t add the butter, you can keep the syrup indefinitely, even in the pantry.
You might want to make a fresh batch of syrup now and then, though, just to make sure you get the freshest flavor. Besides, you’ll run out of syrup in a matter of days, that’s for sure!
Steep the pecans in water overnight in the fridge.
In a small saucepan, boil the water and incorporate the sugar while stirring until dissolved.
Drain the pecans and, in a food processor, pulse them together with the warm sugar-water mixture, butter and vanilla extract until runny, syrupy and glossy.
Store the butter pecan syrup in a reused squeezable bottle in the fridge for up to two weeks.
Pour over pancakes, waffles or ice cream.
