Homemade Toffee Nut Syrup (Starbucks Copycat Recipe)
Learn how to make homemade Toffee Nut Syrup with toasted pecans, brown sugar, and caramel for the perfect Starbucks copycat recipe. Rich, buttery, and delicious in lattes, cold brew, and more!
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Servings: 9 ounces
Equipment
- syrup bottle for storage
- Baking Sheet for the reserved pecans
- parchment paper for the reserved pecans
Ingredients
- ½ cup chopped pecans
- ¾ cup granulated sugar
- ¼ cup brown sugar packed (light or dark)
- 8 ounces water
- ½ teaspoon kosher salt
- ½ teaspoon caramel extract
- ½ teaspoon vanilla extract
- ¼ teaspoon brown butter extract or regular butter extract
Instructions
- In a medium saucepan, add your chopped pecans. Toast over medium heat for 3–5 minutes, stirring frequently, until fragrant. This step gives the syrup its signature toasted-nut depth — don’t skip it!
- To the toasted pecans, add in the granulated sugar, brown sugar, water, and salt, and bring the mixture to a simmer. Simmer for 10 minutes to allow the flavors to infuse, and to thicken the syrup mixture.
- Pour the syrup through a fine mesh strainer to separate the chopped pecans. (set aside the chopped pecans, don't throw them away!!)
- While the syrup is still warm, stir in the caramel extract, vanilla extract, and brown butter extract.
- Let the syrup cool completely before adding a lid and storing in the fridge for up to 3 weeks.