Why You’ll Love This Recipe
Butter Pecan Syrup is a rich, nutty, and buttery topping that adds a warm, caramel-like flavor to pancakes, waffles, French toast, and even ice cream. Made with simple ingredients and toasted pecans, this homemade syrup delivers cozy, southern-style sweetness with every drizzle.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter
brown sugar
heavy cream
chopped pecans
vanilla extract
salt
directions
In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and heavy cream. Bring to a gentle simmer, stirring constantly.
Add the chopped pecans and continue to simmer for 3–5 minutes until slightly thickened.
Remove from heat and stir in vanilla extract and a pinch of salt.
Let cool slightly before serving warm over pancakes, waffles, or desserts.
Servings and timing
This recipe yields approximately 1 cup of syrup.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Variations
Use maple syrup in place of brown sugar for a maple-butter pecan version.
Add a splash of bourbon or rum for a boozy twist.
Use toasted pecans for extra depth of flavor.
Substitute coconut cream for a dairy-free option.
storage/reheating
Store in a sealed jar in the refrigerator for up to 1 week.
Reheat gently in the microwave or on the stove until warm.
Not recommended for freezing.
FAQs
Can I use milk instead of cream?
Yes, but the syrup will be thinner and less rich.
Do I have to toast the pecans?
Not required, but toasting adds more flavor and crunch.
Is this syrup very sweet?
It has a rich sweetness balanced by butter and pecans.
Can I use salted butter?
Yes, but reduce or omit the added salt.
Can I make it ahead of time?
Yes, it stores well and reheats easily.
Can I use light brown sugar?
Yes, either light or dark brown sugar works well.
Is it thick like store-bought syrup?
Yes, especially after it cools slightly—it has a pourable, slightly thick texture.
Can I make it nut-free?
Yes, simply omit the pecans for a butter caramel-style syrup.
Conclusion
Butter Pecan Syrup is a decadent, nutty topping that transforms any breakfast or dessert into something truly special. With its buttery base, crunchy pecans, and caramel richness, this homemade syrup is a must-try for anyone who loves bold, cozy flavors and southern-style indulgence.
Print
Butter Pecan Syrup
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: About 1½ cups
- Category: Syrup / Topping
- Method: Stovetop simmer
- Cuisine: American
- Diet: Vegetarian
Description
A rich, indulgent butter pecan syrup with warm notes of toasted pecans and brown butter—perfect for drizzling over pancakes, waffles, French toast, or ice cream.
Ingredients
- ½ cup unsalted butter
- 1 cup brown sugar, packed
- 1 cup heavy cream or half-and-half
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup chopped pecans, toasted
Instructions
- In a medium saucepan over medium heat, melt butter until it begins to brown slightly, about 3–4 minutes—be careful not to burn.
- Add brown sugar and stir until fully dissolved.
- Slowly whisk in cream until smooth and well combined.
- Bring mixture to a gentle simmer, stirring constantly.
- Reduce heat to low and continue simmering for 3–5 minutes until slightly thickened.
- Remove from heat and stir in vanilla extract and salt.
- Let cool for 2 minutes, then stir in toasted pecans.
- Serve warm over pancakes, waffles, French toast, ice cream, or desserts.
- Store leftover syrup in a sealed jar or container in the refrigerator for up to 1 week; reheat gently before serving.
Notes
- Toast pecans in a dry skillet over medium heat for 3–4 minutes until fragrant to enhance flavor.
- Substitute coconut milk or almond milk for a dairy-free version, though texture will be thinner.
- For extra richness, stir in 1 tablespoon of light corn syrup before simmering.
- Add a pinch of cinnamon or nutmeg for seasonal warmth.
- Reheat gently in the microwave or on the stovetop, adding a splash of cream if needed to loosen.