If you’ve ever wished you could bottle up the warm, nutty, buttery flavor of a freshly baked pecan pie, this Homemade Maple Bourbon Pecan Pie Syrup is for you. It’s rich, cozy, and tastes like fall in liquid form—perfect for swirling into coffee like this Maple Bourbon Pecan Pie Latte, drizzling over pancakes, or even using in mocktails.
The best part? You don’t have to wait until Thanksgiving to enjoy it. With toasted pecans, real maple syrup, and a hint of bourbon vanilla, this syrup will make anything you add it to taste downright luxurious.
Why You’ll Love This Syrup
- Versatile & Flavorful – Works in coffee, tea, pancakes, oatmeal, ice cream, mocktails—you name it.
- Holiday-Inspired Flavor – Maple, pecan, and vanilla create that unmistakable pecan pie taste. It’s an elevated, more sophisticated version of my simple Homemade Pecan Syrup.
- Make-Ahead Friendly – Keeps in the fridge for up to 3 weeks.
- Great for Gift Giving – Make a big batch to bottle up and give to friends and family for Thanksgiving or Christmas.
Ingredients
- 1 cup pecan halves
- 1 cup water
- ½ cup dark brown sugar
- ½ cup maple syrup
- ¼ teaspoon kosher salt
- 1 teaspoon bourbon vanilla bean paste
Instructions
- Toast the Pecans
Add pecan halves to a medium saucepan over medium heat. Toast for 3–5 minutes, stirring often, until fragrant. Watch closely to prevent burning. - Build the Syrup
Add the dark brown sugar, water, maple syrup, and salt. Stir until the sugar and salt are fully dissolved. - Boil & then Simmer
Bring the mixture over high heat and bring to a rolling boil. Once boiling, lower the heat to medium low and bring the syrup to a gentle simmer. Simmer for 10 minutes, stirring and scraping the sides of the saucepan often. - Preheat the oven
If you’re making candied pecans with the leftover pecans (I highly recommend) preheat the oven to 375 degrees Fahrenheit. - Add Flavor
After 10 minutes, remove the syrup from the heat and stir in the bourbon vanilla paste until well combined. - Strain & Save the Pecans
Strain the syrup into a mason jar or heatproof container, catching the pecans in the strainer. (Save them to bake them into candied pecans or as a topping for oatmeal, pancakes, chia pudding, etc). - Cool & Store
Let the syrup cool completely before sealing with a lid. Store in the refrigerator for up to 3 weeks. Shake well before each use. - Bake the Pecans
Place the leftover pecans on a parchment paper lined baking sheet and bake at 375 degrees Fahrenheit for 8-10 minutes, stirring halfway. The pecans should appear slightly browned, but not burnt. Remove the pecans from the oven and let cool before storing in an airtight container. Store on the counter for up to 1 week.
Don’t Toss the Pecans
Place the leftover pecans on a parchment paper lined baking sheet and bake at 375 degrees Fahrenheit for 8-10 minutes, stirring halfway. The pecans should appear slightly browned, but not burnt. Remove the pecans from the oven and let cool before storing in an airtight container. Store on the counter for up to 1 week.
Ways to Use Maple Bourbon Pecan Pie Syrup
- In Coffee: Stir 1–2 tablespoons into hot coffee, cold brew, or a Maple Pecan Bourbon Latte for a pie-inspired twist.
- Over Breakfast: Drizzle over pancakes, waffles, French toast, or oatmeal.
- In Desserts: Pour over ice cream or mix into whipped cream for a pecan pie flair. Ooh or make a maple bourbon pecan pie affogato by combining vanilla ice cream, the syrup, espresso and a sprinkle of flaky sea salt!
Tips & Variations
- Omit the dark brown sugar and use 1 cup of maple syrup for extra maple goodness.
- Add 1/4 teaspoon butter extract along with the vanilla bean paste for a buttery pecan pie vibe.
- Swap the water for bourbon for a stronger bourbon flavor.
More Homemade Fall Syrup Recipes
- Homemade Pumpkin Syrup
- Homemade Pecan Syrup
- Starbucks Apple Brown Sugar Syrup
- Homemade Brown Sugar Syrup
- Starbucks Spiced Apple Drizzle
- Homemade Salted Caramel Syrup
Homemade Maple Bourbon Pecan Pie Syrup
Make this rich, cozy Maple Bourbon Pecan Pie Syrup at home with toasted pecans, maple syrup, and bourbon vanilla bean paste. Delicious in coffee, over pancakes, or in mocktails, and ready in 20 minutes!
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Servings: 8 ounces
Equipment
- syrup bottle or mason jar
Ingredients
- 1 cup pecan halves
- 1 cup water
- ½ cup dark brown sugar
- ½ cup maple syrup
- ¼ teaspoon kosher salt
- 1 teaspoon bourbon vanilla bean paste
Instructions
- Add pecan halves to a medium saucepan over medium heat. Toast for 3–5 minutes, stirring often, until fragrant. Watch closely to prevent burning.
- Add the dark brown sugar, water, maple syrup, and salt. Stir until the sugar and salt are fully dissolved.
- Bring the mixture over high heat and bring to a rolling boil.
- Once boiling, lower the heat to medium low and bring the syrup to a gentle simmer. Simmer for 10 minutes, stirring and scraping the sides of the saucepan often.
- If you’re making candied pecans with the leftover pecans (I highly recommend) preheat the oven to 375 degrees Fahrenheit.
- After 10 minutes, remove the syrup from the heat and stir in the bourbon vanilla paste until well combined.
- Strain the syrup into a mason jar or heatproof container, catching the pecans in the strainer. (Save them to bake them into candied pecans or as a topping for oatmeal, pancakes, chia pudding, etc)
- Let the syrup cool completely before sealing with a lid. Store in the refrigerator for up to 3 weeks. Shake well before each use.
- Place the leftover pecans on a parchment paper lined baking sheet and bake at 375 degrees Fahrenheit for 8-10 minutes, stirring halfway. The pecans should appear slightly browned, but not burnt.
- Remove the pecans from the oven and let cool before storing in an airtight container. Store on the counter for up to 1 week.
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