This easy homemade Butter Pecan Syrup recipe is the perfect way to turn a simple breakfast into something special. Or make a fantastic brunch like Christmas or Mother’s Day even more special.
This syrup is made of five simple ingredients that you probably have in your kitchen now, including maple syrup and pecans.
I originally shared this recipe back in 2011 as part of a Mother’s Day Breakfast menu. The menu included Coconut French Toast with Butter Pecan Syrup and Baked Oatmeal with Strawberries and Raspberries. I’ve updated all three recipes with new photos and information. And, this butter pecan syrup was a great recipe to update because it’s so good and so easy to make.
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Butter Pecan tops the list of favorite flavors for my mom.
She told me a story of when she was a kid there were pretty much only 4 flavors of ice cream: chocolate, vanilla, strawberry, and Neapolitan.
But if she rode her bike to the dairy, she could get butter pecan ice cream. Now, there were usually only 2 little pieces of pecans in there, but it was butter pecan none-the-less. And, so, butter pecan is a perennial favorite for her.
How to toast pecans
Preheat oven to 350° F. Line a rimmed baking sheet with parchment paper or foil to make cleanup easier.
Arrange pecans in a single layer on prepared baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Remove from oven and chop or use as desired. Or, store in an airtight container. I like to keep extra toasted pecans in the freezer to have some on hand anytime I need them.
One thing I really like about this syrup is that it can be made ahead and reheated the day of the brunch. Anytime I’m hosting and can make things ahead of time, I’m in!
Simply store the prepared pecan syrup in an airtight container for up to a couple of weeks in the fridge.
You can either reheat it on the stove top in a small pan over low heat, or pop in the microwave for 30 to 60 seconds.
Serve it from a gravy boat (like I’ve done) or a creamer pitcher or even a 2-cup glass Pyrex measuring cup for pouring out onto your breakfast.
It’s great over vanilla ice cream
Or, for a nice simple dessert, drizzle some over sliced bananas.
Try it over cake for dessert as well.
This syrup is also great with brinner, that’s breakfast for dinner!
And you know, I think you could add the syrup (with the nuts strained out) to a club soda for a fun butter pecan mocktail!
Yes, this can be made vegan. A simple swap of vegan butter, and you’re good to go.
With this simple basic recipe, you can switch it up a bit and play around with it.
Try making it with a sugar free alternative syrup.
Or, add more pecans to the mix. Or try different nuts like walnuts or hazelnuts.
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Butter Pecan Syrup
- 1½ cups pure maple syrup
- 2 tablespoons unsalted butter
- ½ cup pecans toasted and coarsely chopped
- Pinch kosher salt
- ¼ teaspoon pure vanilla extract
- Place first 4 ingredients (maple syrup through salt) in a small pan, and simmer over medium-low heat until slightly thickened, about 5 minutes. Allow to cool slightly, and add vanilla. Serve warm.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.