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.