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–+ servings
a small batch of homemade butter pecan syrup in a jar.
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5 from 3 votes

Small Batch Butter Pecan Syrup

Make this quick, small batch homemade butter pecan syrup in 15 minutes. Rich, buttery, and filled with toasted pecans, it’s perfect for pancakes, waffles, or coffee.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Dessert, Sauce
Cuisine: American
Diet: Gluten Free, Vegetarian
Keyword: butter pecan syrup, pancake syrup
Servings: 4 servings
Author: Joanie Zisk

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
US - Metric

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.
 
Use a 2-quart saucepan if doubling the recipe.

Nutrition

Serving: 1serving | Calories: 265kcal | Carbohydrates: 37g | Protein: 0.4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 83mg | Sugar: 36g | Vitamin A: 350IU | Calcium: 60mg | Iron: 0.3mg

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