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.
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Servings: 8 ounces
Equipment
- syrup bottle or mason jar
- 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.