Homemade Butter Pecan Syrup

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Course: Breakfast, This-That

Cuisine: American

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings:

Suggested ways to use: Pancakes, Waffles, and French Toast: Drizzle generously over a stack of waffles, French toast, or pancakes .Ice cream: Warm slightly and pour over vanilla ice cream for a quick and easy dessert. Add a sprinkle of sea salt for a salted caramel-like experience.Oatmeal: Stir into your morning oatmeal for a flavor boost ..Sweet potatoes: Drizzle it over baked sweet potatoes for a tasty twist. Bread pudding: Use as a sauce for warm bread pudding instead of the usual vanilla sauce.

Ingredients

½ cup pecans
1 ½ cups pure maple syrup
¼ cup water
⅓ cup unsalted butter cut into small cubes
¼ teaspoon vanilla extract
Pinch sea salt to taste

Instructions

Toast the pecans: Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 8-10 minutes, stirring once halfway through. Keep a close eye to prevent burning.
Chop and cool: Let the toasted pecans cool for a few minutes, then roughly chop them. Set aside.
Start the syrup: In a medium saucepan, combine maple syrup and water. Heat over medium heat until gently simmering, stirring occasionally.
Add the butter: Add the cubed butter to the simmering syrup mixture. Stir continuously until the butter has completely melted and incorporated.
Toss in the pecans: Add the chopped toasted pecans to the saucepan. Stir to distribute them evenly throughout the syrup.
Simmer and thicken: Reduce heat to low and let the mixture simmer gently for about 5 minutes, stirring occasionally. This allows the flavors to meld and the syrup to thicken slightly. For a thicker syrup check the Expert Tips below.
Flavor boost: Remove the saucepan from heat and stir in the vanilla extract.
Season to taste: Add a small pinch of sea salt and taste. If desired, add more salt in tiny increments until you reach your preferred balance of sweet and salty.
Cool and serve: Let the syrup cool for a few minutes before serving. It will thicken slightly as it cools.

Notes

For a thicker syrup, try adding cornstarch. Use about 4 teaspoons for this recipe. Dissolve the cornstarch in a little cold water, then whisk it into the hot syrup.
For a bourbon twist, try adding a tablespoon of your favorite bourbon along with the vanilla extract.
Keep any leftover syrup in an airtight container in the refrigerator for up to two weeks. The syrup will thicken up quite a bit when chilled, but don't worry – that's normal! When you're ready to use it again, gently reheat the syrup in a small saucepan over low heat, stirring occasionally. If it seems too thick, you can thin it out with a little warm water or an extra splash of maple syrup.

Nutrition - See Recipe Post for Nutrition Disclaimer