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Skip store-bought syrup and make this quick, small batch homemade butter pecan syrup in just 15 minutes. Rich, nutty, and perfect for pancakes, waffles, or coffee – and it makes a great homemade gift.
Why You’ll Love This Recipe
- Rich Butter Pecan Flavor: This small batch butter pecan syrup blends toasted pecans, brown sugar, and butter to create a warm, nutty flavor that tastes just like classic butter pecan desserts.
- Small Batch Recipe: Makes about 1 cup of syrup, just the right amount for one or two people without any waste.
- Quick and Easy: Ready in about 15 minutes with simple ingredients and easy-to-follow steps.
- Better Than Store-Bought: No artificial flavors or preservatives, just real ingredients that taste homemade.
- Make-Ahead Friendly: Keeps well in the refrigerator for up to two weeks and reheats beautifully.
What I love about this butter pecan syrup is how it adds a rich, homemade flavor to anything it touches. The toasted pecans bring a nutty depth that blends perfectly with the buttery sweetness.
I like to keep a small batch in the fridge for drizzling over pancakes or desserts when I want something a little special. It’s simple to make, yet it always feels like such a treat. Once you taste it, you’ll understand why I keep coming back to it.
Butter Pecan Syrup isn’t just for pancakes. Try it over a single waffle, apple pie oatmeal, a serving of French toast, over homemade vanilla ice cream, or stirred into coffee. If you’re making pancakes, it’s especially delicious with our pumpkin pancakes for one or any of the recipes in our single serving pancake collection.
Ingredients
If you have any ingredients leftover from this butter pecan syrup recipe, check out our Leftover Ingredients Recipe Finder.
- Brown Sugar: Adds sweetness and a touch of molasses flavor. You can use light or dark brown sugar. If you’re out, try our quick brown sugar recipe to make a small batch.
- Maple Syrup: Brings warmth and rich flavor to the syrup. Pure maple syrup gives the best taste and texture. I don’t recommend using pancake syrup since it’s made with corn syrup and artificial flavoring, which can make the syrup too sweet and less flavorful. Use extra maple syrup in a mini pecan pie, a small batch of apple cinnamon scones, or a single maple muffin.
- Water: Helps dissolve the sugar and forms the base of the syrup.
- Salted Butter: Adds richness and balances the sweetness with a buttery flavor.
- Vanilla Extract: Rounds out the flavor and adds a smooth, aromatic note.
- Pecans: Toasting the pecans enhances their nutty flavor and adds depth to the syrup. If you have extra, use them in our small batch pecan pie bars, banana nut bread for one, small batch butter pecan granola, or a mini French toast casserole.
How To Make Butter Pecan Syrup
These photos and instructions help you visualize how make homemade butter pecan syrup. See the recipe card below for ingredient amounts and full recipe instructions.
- Toast the Pecans: Place a 1-quart saucepan over medium heat. To test if it’s hot enough, flick a few drops of water into the pan, if they sizzle and evaporate right away, it’s ready. Add the pecans and cook for 2 to 3 minutes, stirring often, until they’re lightly browned. Transfer the pecans to a plate and let the pan cool for a few minutes before continuing.
- Combine Ingredients: Once the pan has cooled slightly, add the brown sugar, water, and maple syrup. Stir to mix everything together.
- Dissolve the Sugar: Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar has completely dissolved.
- Add Pecans: Chop the toasted pecans and stir them into the saucepan.
- Simmer the Syrup: Turn the heat down to low and let the syrup simmer gently for about 5 minutes, stirring occasionally.
- Add Butter and Vanilla: Stir in the butter until fully melted, then remove from the heat and add the vanilla extract.
- Cool and Store: Let the syrup cool for about 10 minutes, then pour it into a jar or container for storage.
Expert Tips
- Toast the Pecans: Toasting gives the syrup a deeper, nutty flavor. Stir often and watch closely so they don’t burn.
- Cool the Pan: Let the pan cool for a few minutes after toasting the pecans before adding liquids. This prevents the sugar from burning and helps avoid splattering.
- Simmer Gently: Keep the heat low while cooking so the syrup stays smooth and doesn’t thicken too much.
- Stir Occasionally: Stir as it cooks to keep the sugar from sticking to the bottom of the pan.
- Cool Before Storing: Let the syrup cool for about 10 minutes before transferring to a jar.
- Reheat Gently: The syrup will thicken in the fridge. Warm it in a small saucepan over low heat or in short bursts in the microwave, stirring between each one.
Frequently Asked Questions
Yes. Store it in a sealed jar in the refrigerator for up to two weeks. It contains butter and nuts, so refrigeration keeps it fresh and safe to eat.
The syrup will thicken in the fridge. Warm it in a small saucepan over low heat or microwave in short bursts, stirring between each one, until smooth and pourable.
Yes. After simmering, pour the syrup through a fine-mesh strainer if you prefer a smooth texture. Save the pecans, they’re great stirred into oatmeal or sprinkled on desserts.
Yes! Pour it into a small glass jar, add a ribbon or tag, and refrigerate until ready to give. It’s a thoughtful, homemade food gift for the holidays or any special occasion.
Yes, double the ingredients and use a 2-quart saucepan.
This small batch butter pecan syrup is easy to make and adds a rich, homemade touch to any breakfast or dessert. Once you try it, you’ll never go back to store-bought syrup again.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
Small Batch Butter Pecan Syrup
Equipment
Ingredients
- 10 pecan halves (¼ cup chopped pecans)
- ¾ cup brown sugar -packed
- ¼ cup water
- ¼ cup maple syrup
- 4 tablespoons salted butter
- ⅛ teaspoon vanilla extract
Instructions
- Toast the Pecans: Place a 1-quart saucepan over medium heat. Add the pecans and cook for 2 to 3 minutes, stirring often, until they’re lightly browned. Transfer the pecans to a plate and let the pan cool for a few minutes before continuing.
- Once the pan has cooled slightly, add the brown sugar, water, and maple syrup. Stir to mix everything together.
- Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar has completely dissolved.
- Chop the toasted pecans and stir them into the saucepan.
- Turn the heat down to low and let the syrup simmer gently for about 5 minutes, stirring occasionally.
- Stir in the butter until fully melted, then remove from the heat and add the vanilla extract.
- Let the syrup cool for about 10 minutes, then pour it into a jar or container for storage.Note: The syrup will thicken in the fridge. Warm it in a small saucepan over low heat or in short bursts in the microwave, stirring between each one.Recipe yields about 1 cup of syrup.
Notes
- Toast the Pecans: Toasting gives the syrup a deeper, nutty flavor. Stir often and watch closely so they don’t burn.
- Cool the Pan: Let the pan cool for a few minutes after toasting the pecans before adding liquids. This prevents the sugar from burning and helps avoid splattering.
- Simmer Gently: Keep the heat low while cooking so the syrup stays smooth and doesn’t thicken too much.
- Stir Occasionally: Stir as it cooks to keep the sugar from sticking to the bottom of the pan.
- Cool Before Storing: Let the syrup cool for about 10 minutes before transferring to a jar.
- Reheat Gently: The syrup will thicken in the fridge. Warm it in a small saucepan over low heat or in short bursts in the microwave, stirring between each one.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe.
Thank you!