Kat's Kitchen

Fall is officially here, and there’s no better time to embrace all the cozy flavors in your coffee drinks! If you’re a fan of nutty, sweet, and rich syrups, then this Homemade Pecan Syrup is about to become your new favorite.

Made with real pecan halves, a touch of sugar, and a pinch of salt, this syrup adds the perfect balance of warmth and sweetness to your favorite lattes, iced coffees, and even breakfast recipes like pancakes or oatmeal. The best part? It’s super simple to make, and you can whip up a batch in just a few steps!

Let’s dive into how to make this irresistible pecan syrup at home.

Ingredients Needed to Make This Homemade Pecan Syrup

1 CUP PECAN HALVES: I like using pecan halves but you could use full pecans or crushed pecan pieces if that’s what you have on hand. Make sure the pecans are raw and unsalted.

1 CUP GRANULATED SUGAR: I like granulated sugar for this recipe, but feel free to use brown sugar or a mix of both! For a sugar-free syrup, I recommend using allulose.

1 CUP WATER: I recommend using filtered or purified water rather than tap water.

1/2 TEASPOON SALT: I love adding a small pinch of salt to the syrup to bring out the sweet pecan flavor of the syrup!

OPTIONAL- 1/4 TEASPOON EXTRACT: If you want to switch up the flavor a touch, add a splash of vanilla, maple, or butter extract. Use maple extract for a maple pecan syrup, or use butter extract for a butter pecan syrup.

How To Make Homemade Pecan Syrup

1. Add the pecan halves to a saucepan and heat over medium heat. Toast the pecans until fragrant, about 3-5 minutes, stirring often to keep them from burning.
2. Add in the sugar, water, and salt and stir until the sugar and salt are fully dissolved.
3. Bring the mixture to a gentle simmer, and simmer for 10 minutes.
4. Remove the saucepan from the heat and pour the syrup through a strainer into a mason jar or heat-proof container, catching the pecans inside the strainer. Don’t throw away the pecans, set them aside for later.
5. Stir in the vanilla/maple/butter extract, if using.
6. Let the syrup cool completely before adding a lid, and store in the fridge for up to 3 weeks.
7. Spread the strained pecans onto a parchment paper lined baking sheet in a single layer, and bake at 375 degrees Fahrenheit for 10-12 minutes, or until slightly browned (keep an eye on them so they don’t burn).
8. Let the candied pecans cool fully before storing in an air-tight container at room-temperature for up to 7 days.

Ways You Can Enjoy This Homemade Pecan Syrup:

• Add the syrup to any latte like this Starbucks Pecan Crunch Oatmilk Latte
• Make a Salted Pecan Cream Cold Foam and pour over any drink!
• Starbucks Salted Pecan Crunch Cold Brew
• Cinnamon Pecan Dirty Chai
• Add the syrup to a chai latte
• Add the syrup to your matcha latte
• Use the syrup to make a Pecan Crunch Frappuccino
• Swap the traditional maple syrup for this Homemade Pecan Syrup on waffles or pancakes
• Add a drizzle to your morning oatmeal or your night time ice cream dessert

Sugar Free Pecan Syrup

To make a sugar-free pecan syrup, substitute the granulated sugar for ALLULOSE. Allulose will stay liquid even when chilled unlike or sugar substitutes. Follow the recipe exactly as is, using allulose instead of sugar.

More Homemade Syrup Recipes

• Homemade Pumpkin Syrup
• Homemade Toasted Marshmallow Syrup
• Homemade Toffee Nut Syrup
• Homemade Banana Bread Syrup
• Homemade Cinnamon Dolce Syrup

Now that you know how easy it is to make homemade pecan syrup, you’ll want to have it on hand for all your fall coffee creations!

Whether you’re stirring it into a latte, drizzling it over pancakes, or using it as a sweet topping for your oatmeal, this rich, nutty syrup is sure to elevate your favorite recipes. Plus, with the added crunch of toasted pecans, you can enjoy a little extra texture in your dishes. So, go ahead and make a batch—you’ll love the warm, cozy flavors it brings to your kitchen all season long!

Homemade Pecan Syrup

Learn how to make a rich and nutty homemade pecan syrup with real pecans, sugar, and a touch of salt. Perfect for coffee, pancakes, and more! Ready in under 15 minutes.

5 from 2 votes

Print Pin Rate

Course: Drinks

Keyword: Homemade Syrups, Syrups

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 1 hour hour

Servings: 8 ounces

Author: katerinafaith

Equipment

• saucepan
• rubber spatula
• strainer
• syrup bottle or mason jar
• Baking Sheet
• parchment paper
• 16 ounce mason jar for the candied pecans

Ingredients

• 1 cup pecan halves
• 1 cup water
• 1 cup granulated sugar
• ½ teaspoon salt
• ¼ teaspoon maple extract, vanilla extract, or butter extract Optional

Instructions

• Add the pecan halves to a saucepan and heat over medium heat. Toast the pecans until fragrant, about 3-5 minutes, stirring often to keep them from burning.
• Add in the sugar, water, and salt and stir until the sugar and salt are fully dissolved.
• Bring the mixture to a gentle simmer, and simmer for 10 minutes.
• Remove the saucepan from the heat and pour the syrup through a strainer into a mason jar or heat-proof container, catching the pecans inside the strainer. Don’t throw away the pecans, set them aside for later.
• Stir in the vanilla/maple/butter extract, if using.
• Let the syrup cool completely before adding a lid, and store in the fridge for up to 3 weeks.
• Spread the strained pecans onto a parchment paper lined baking sheet in a single layer, and bake at 375 degrees Fahrenheit for 10-12 minutes, or until slightly browned (keep an eye on them so they don’t burn).
• Let the candied pecans cool fully before storing in an air-tight container at room-temperature for up to 7 days.