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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.
The Best Topping For Your Pancakes
This delightful small batch butter pecan syrup combines toasted pecans, brown sugar, and butter to deliver a sweet, nutty taste that reminds you of classic butter pecan treats.
The syrup comes together in around 15 minutes and yields about 1 cup, just enough for one or two people.
My recipe is made without artificial flavors or preservatives, just genuine ingredients. The syrup stays fresh in the fridge for up to two weeks and reheats wonderfully.
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.
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 small batch pumpkin pancakes 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: It adds a lovely sweetness along with a hint of molasses flavor. You can choose between light or dark brown sugar, depending on what you have on hand. If you find yourself out of it, no worries! You can whip up our quick brown sugar recipe to make a small batch.
- Maple Syrup: This ingredient brings a warm, rich flavor to your syrup. For the best taste and texture, go for pure maple syrup. I’d steer clear of pancake syrup since it’s usually made with corn syrup and artificial flavors, which can make your syrup overly sweet and lacking in depth. You can use extra maple syrup in a mini pecan pie, a small batch of apple cinnamon scones, small batch of mulled cider, or a single maple muffin.
- Water: This is essential for dissolving the sugar and creating the syrup’s base
- Salted Butter: It adds a creamy richness and balances out the sweetness with its buttery goodness.
- Vanilla Extract: This ingredient rounds out the flavor profile and adds a smooth, aromatic touch.
- Pecans: Toasting the pecans really brings out their nutty flavor and adds a nice depth to the syrup. If you have some left over, consider using 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: Grab a 1-quart saucepan and set it over medium heat. To check if it’s hot enough, just flick a few drops of water into the pan; if they sizzle and disappear quickly, you’re good to go. Toss in the pecans and cook them for about 2 to 3 minutes, stirring frequently until they’re a nice golden brown. Once done, transfer the pecans to a plate and let the pan cool for a few minutes before moving on.
- Combine Ingredients: After the pan has cooled a bit, add in the brown sugar, water, and maple syrup. Give it a good stir to combine everything.
- Dissolve the Sugar: Place the saucepan back on medium heat and bring the mixture to a boil, stirring until the sugar has completely dissolved.
- Add Pecans: Chop up those toasted pecans and mix them into the saucepan.
- Simmer the Syrup: Lower the heat to low and let the syrup simmer gently for about 5 minutes, stirring occasionally.
- Add Butter and Vanilla: Stir in the butter until it’s fully melted, then take it off the heat and mix in the vanilla extract.
- Cool and Store: Allow the syrup to cool for about 10 minutes, then pour it into a jar or container for storage.
Tips
- Toast the Pecans: Toasting the pecans really enhances the syrup’s flavor, giving it a rich, nutty twist. Just remember to stir them often and keep an eye on them to prevent burning.
- Cool the Pan: After toasting the pecans, let the pan cool for a few minutes before adding any liquids. This little step helps keep the sugar from burning and reduces splattering.
- Simmer Gently: Keep the heat low while cooking to ensure the syrup remains smooth and doesn’t thicken too quickly.
- Stir Occasionally: Give it a stir now and then as it cooks to stop the sugar from sticking to the bottom of the pan.
- Cool Before Storing: Allow the syrup to cool for about 10 minutes before pouring it in a jar.
- Reheat Gently: The syrup will thicken in the fridge. To warm it up, use a small saucepan over low heat or pop it in the microwave for short bursts, stirring in between.
Frequently Asked Questions
Yes. Keep it in a sealed jar in the fridge for up to two weeks. Since it has butter and nuts in it, refrigeration helps maintain its freshness and safety.
The syrup tends to thicken when chilled. You can warm it up in a small saucepan over low heat or pop it in the microwave for short intervals, stirring in between, until it’s nice and smooth again.
Definitely! After simmering, just pour the syrup through a fine-mesh strainer if you want a silky texture. And don’t toss those pecans, they’re perfect for mixing into oatmeal or sprinkling on desserts!
For sure! Just pour it into a cute little glass jar, add a ribbon or a tag, and keep it in the fridge until you’re ready to gift it. It’s a sweet, homemade treat that’s perfect for the holidays or any special occasion.
Yes, you can! Just double the ingredients and use a 2-quart saucepan.
This small batch butter pecan syrup is super easy to whip up and adds a delicious, homemade flair to any breakfast or dessert. Once you give it a try, you might just forget about store-bought syrup for good!
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:
If you try this easy butter pecan syrup recipe, or any recipe on One Dish Kitchen, I’d love to hear what you think. Please leave a rating and a comment below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
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 the pecans really enhances the syrup’s flavor, giving it a rich, nutty twist. Just remember to stir them often and keep an eye on them to prevent burning.
- Cool the Pan: After toasting the pecans, let the pan cool for a few minutes before adding any liquids. This little step helps keep the sugar from burning and reduces splattering.
- Simmer Gently: Keep the heat low while cooking to ensure the syrup remains smooth and doesn’t thicken too quickly.
- Stir Occasionally: Give it a stir now and then as it cooks to stop the sugar from sticking to the bottom of the pan.
- Cool Before Storing: Allow the syrup to cool for about 10 minutes before pouring it in a jar.
- Reheat Gently: The syrup will thicken in the fridge. To warm it up, use a small saucepan over low heat or pop it in the microwave for short bursts, stirring in between.
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.
Delicious on ice cream, too!
Great idea!
This was delicious–a reminder of why I will not buy store bought syrup again; that is, with the exception of the maple needed to make this wonderful pumpkin pancake topper 😁
I love hearing this! Homemade syrup really does make such a difference — and I agree, the touch of maple takes it to the next level!
Great recipe.
Thank you!