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This homemade toasted pecan syrup is perfect for adding to coffee, drizzling over pancakes, or topping French toast. It has a rich, nutty flavor that tastes like pecan pie in liquid form!
📝 Why You’ll Love This Pecan Syrup:
- Taste: Sweet, nutty, and rich with caramel undertones. Tastes just like pecan pie filling!
- Texture: Thick and sticky but dissolves easily in cold drinks.
- Difficulty: Easy!
- Time: About 10-15 minutes.
- Why We Love This Syrup: I’m a big fan of homemade coffee syrups. I’ve shared many here from my Gingerbread Simple Syrup to my Starbucks Inspired Brown Sugar Syrup. They all add tons of flavor to lattes and desserts. But, this pecan pie syrup is definitely at the top of my list for fun fall-flavored simple syrups. I’ve been adding a drizzle to my coffee every day this week. So delicious.
Ingredients:
Ingredient Notes & Substitutions
- Pecans: Of course, we can’t have a pecan pie syrup without pecans. You can use pecan pieces or whole pecans. If using whole nuts, be sure to mince them up- this helps increase the surface area and helps maximize the flavor we can extract from the nuts. The instructions below call for toasting the pecans and this helps bring out even more nutty flavor.
- Light Brown Sugar: This is the sweetener for the syrup. It adds a caramel flavor that pairs so well with the pecans. You can also use dark brown sugar which will add more of a molasses flavor to the syrup.
- Vanilla Extract: A touch of vanilla adds a nice layer of aroma.
- Pecan Flavoring: This is optional, but it really amplifies the pecan flavor. Pecan extract can be tricky to find in stores and a bit pricey, often requiring an online order. If you can get your hands on it, or if you plan on making lots of pecan-flavored treats in the future, it’s totally worth it. Just a little goes a long way in boosting that nutty taste! You could also add in a touch of butter extract for a butter pecan flavor.
Amoretti makes a pecan extract that is vegan friendly, however, it is pricey. You can also use this version by LorAnn which is more affordable.
- Salt: Just a touch of table salt really helps balance out the sweetness of the syrup and enhances the nutty flavor of the pecans.
Helpful Equipment
Here are a few tools that will make creating this recipe extra easy:
- Airtight Mason Jar or Container: for storing the syrup.
- Small Pot: for toasting the pecans and making the syrup.
- Blender: This is optional- if you plan on blending the pecans into the syrup.
- Fine Metal Sieve: For straining the syrup.
Step-by-Step Instructions
*Ingredient Quantities are in the Recipe Card Below!*
To Make the Pecan Syrup:
STEP 1: Finely chop the pecans and toast in a a dry skillet or small pot over medium heat.
STEP 2: Reduce the heat to low. Add the water and the brown sugar to the toasted pecans. Simmer for 3-5 minutes, stirring occasionally, until slightly thickened.
STEP 3: Remove from heat and stir in the vanilla extract, pecan flavoring (if using) and salt.
STEP 4: Place a fine-mesh sieve over a clean glass measuring cup or jar. Pour the pecan mixture through the sieve, collecting the syrup.
Optional Steps for a More Intense Pecan Flavor:
⭐️ For the best flavor, I recommend following the steps below if you aren’t adding pecan extract or flavoring to the syrup. ⭐️
STEP 5: Transfer the half of the strained pecans (about 1/2 cup) to a high-speed blender. Add 1/2 cup of water and blend until smooth.
STEP 6: Return the blended pecan mixture to the original pot. Add the strained brown sugar syrup. Heat over low heat for 2-3 minutes, stirring constantly to combine.
STEP 7: Strain the mixture once more through a fine-mesh sieve into a clean measuring cup or jar.
Serving & Storage
Cool the syrup completely at room temperature (about an hour) before transferring it to an airtight container and refrigerating.
🫙 STORAGE: The syrup with blended pecans will keep for up to a week, or 2-3 weeks if you skip blending in the pecans. If it separates in the fridge, just give it a quick stir before using.
Leftover candied pecans make great toppings for salads, ice cream, or anything that needs a sweet crunch!
This syrup is amazing stirred into coffee drinks or even fall themed cocktails. But it also makes a delicious pancake syrup instead of maple syrup.
I recommend trying this pecan syrup with some of these recipes:
- Oat Milk Pancakes
- Vegan Belgian Waffles
- Vegan French Toast
- Classic Vegan Pound Cake
- Vanilla Ice Cream
- Protein Coffee
- Iced Pecan Crunch Oatmilk Latte (pictured below!)
Helpful Tips For The Best Pecan Simple Syrup
❶ Toast the pecans until golden: Finely chopping and toasting the pecans helps add more flavor to the syrup.
❷ Don’t let the syrup boil: Be sure to keep an eye on the syrup and simmer it on low for 3-5 minutes until thickened.
❸ Let the syrup cool at room temperature: Cooling at room temp. before transferring to the fridge helps prevent crystallization.
More Cozy Drinks:
- Gingerbread Oatmilk Chai Tea Latte
- Iced Pumpkin Cream Chai Latte
- Pumpkin Spice Shaken Espresso
- Dairy Free Iced Pumpkin Spice Latte
More Starbucks Inspired Recipes:
Did you make this Toasted Pecan Syrup?
I’d love to know! Leave a star rating and comment below!
Toasted Pecan Syrup for Coffee and More
Ingredients
- 1 cup pecans, 140g, finely chopped
- ½ cup water, plus an additional ½ cup for blending
- ⅔ cup light brown sugar, 160g
- ¼ tsp pure vanilla extract
- ¼-½ tsp pecan flavoring, optional, adjust to taste
- ⅛ tsp salt
Instructions
To Make a Pecan Simple Syrup:
- In a dry skillet over medium heat, toast the finely chopped pecans until lightly browned and fragrant, stirring frequently (about 3-5 minutes). Watch carefully to prevent burning.1 cup pecans
- Reduce the heat to low. Add the water and the brown sugar to the toasted pecans. Simmer for 3-5 minutes, stirring occasionally, until slightly thickened.½ cup water, ⅔ cup light brown sugar
- Remove from heat and stir in the vanilla extract, pecan flavoring (if using, adjust to taste) and salt.¼ tsp pure vanilla extract, ¼-½ tsp pecan flavoring, ⅛ tsp salt
- Place a fine-mesh sieve over a clean glass measuring cup or jar. Pour the pecan mixture through the sieve, collecting the syrup.
Optional Steps for a More Intense Pecan Flavor:
- Note: If you're using pecan extract, the following steps aren't necessary. However, if you aren't using pecan extract, I highly recommend adding blended pecans to the syrup for the best flavor.
- Transfer ½ cup of the strained pecans to a high-speed blender. Add ½ cup of water. Blend until mostly smooth, about 30-60 seconds.½ cup water
- Return the blended pecan mixture to the original pot. Add the strained pecan simple syrup. Heat over low heat for 2-3 minutes, stirring constantly to combine and thicken.
- Strain the mixture once more through a fine-mesh sieve into a clean measuring cup or jar.
- Allow the syrup to cool completely at room temperature (about 1 hour). Once cooled, transfer to an airtight container and refrigerate. The syrup will keep in the refrigerator for up to 1 week.Note: The syrup may separate in the fridge- this is okay! Just give it a quick stir to recombine before using.
- The leftover candied pecans can be used as toppings for salads, ice cream, pancakes and more.
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