This Caramel Pecan Syrup is a mouth-watering, rich and flavorful syrup. It is perfect for topping pancakes, waffles, french toast, ice cream, beverages, yogurt, and desserts.
If you love easy breakfast recipes, then this is the recipe for you. When you top your favorite pancakes with this homemade syrup recipe, you will have a unique flavor that your entire family will rave about for days.
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Caramel Pecan Syrup
I love using pecans because they are filled with nutrients such as manganese, copper, zinc, and vitamin E. Pecans are a great source of healthy fats, protein, and fiber. They are also cholesterol-free and low in sodium.
Why I Love This Recipe
The syrup is perfect for any sweet tooth. It can be used as a topping on pancakes, waffles or french toast; it’s even good by itself!
- Easy to make
- Perfect for picky eaters
- Fills the house with a delicious aroma
- Just the right amount of sweetness
Are you looking for a recipe to use this syrup with? Look no further than this Apple Cheesecake Pancakes recipe.
Ingredients
This Caramel Pecan Syrup only requires a few simple ingredients that are easy to find at your local grocery store. Once you gather all these ingredients you will have a sweet twist on a classic that tastes amazing on pancakes.
- Brown Sugar
- Pecans
- Water
- Vanilla Extract
Substitutions
Vanilla extract: You could also use almond extract, maple extract, or even 1 teaspoon of vanilla bean paste.
Pecans: If you don’t have pecans on hand you could use walnuts, hazelnuts, or even almonds. I would not recommend using anything else because the other nuts do not have the same flavor profile. The buttery pecans really make this syrup.
Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make this simple syrup recipe. Gather these tools and get ready to enjoy this sweet treat.
- measuring cup and spoon
- small saucepan
- storage container
- strainer
How to Make Caramel Pecan Syrup
This recipe comes together quickly and in just a few simple steps. Follow the instructions below and you will have a sweet syrup to use for pancakes, or drinks in no time at all.
Step 1: Add brown sugar and pecans to a saucepan
In a small saucepan over medium heat, combine half of the brown sugar and the pecans.
Step 2: Brown the pecans
Cook until pecans are slightly fragrant, then add the water and remaining brown sugar. Stir well to dissolve sugar.
Step 3: Simmer the syrup
Allow mixture to come to a boil, then reduce and simmer over medium-low heat until reduced by half.
Step 4: Stir in vanilla
Remove from heat, and if desired, stir in 1/2 teaspoon vanilla extract.
Step 5: Strain and stir
If desired, strain the pecans out of the mixture before storing them in a sealed container in a cool spot.
Variations / Options / Add-Ins
If you want to add a little something extra to this recipe, here are some ideas:
Cinnamon: Add a cinnamon stick while the syrup is simmering for a hint of cinnamon flavor.
Bourbon: Stir in a tablespoon of bourbon after removing from heat for an adult version.
Pecans: Chop up the pecans and stir them back into the syrup once it has cooled.
Serving Suggestions
Are you looking for ways to use this simple syrup recipe? It is a delicious addition to so many staples. Here is a list of my favorites.
- pancakes
- waffles
- oatmeal
- coffee
- tea
- protein shakes
- smoothies
- lattes
- hot cocoas
- overnight oats
- craft cocktails
Tips
Here are a few tips to help make this syrup recipe turn out perfectly.
- To make this recipe even easier, use pre-chopped pecans. You can find these in the baking aisle of most grocery stores.
- If you don’t have a strainer, you can use a coffee filter or even a paper towel to strain the pecans out of the syrup.
- Do you plan to use this syrup on french toast or waffles? If so, you can leave the pecans in. However, if you are using this syrup for drinks I recommend that you strain it.
- Make sure that you keep this very yummy syrup in refrigeration so that it doesn’t go bad.
FAQs
Do you have questions about this rich-tasting syrup recipe? Here are the answers to the most commonly asked questions for this recipe.
Store in a sealed airtight container in the fridge for up to 2 weeks.
You could use white sugar, but the flavor will be different. Brown sugar gives this recipe a rich flavor that you won’t get from white sugar.
Yes! This syrup can be made ahead of time and stored in the fridge.
More Easy Recipes
If you like breakfast recipes, give these recipes a try:
Caramel Pecan Syrup Recipe
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📋 Recipe
Caramel Pecan Syrup
Equipment
- measuring cup and spoon
- small saucepan
- storage container
- Strainer
Ingredients
- 1 cup Brown Sugar
- 1/4 cup Pecans
- 1 cup Water
- 1/2 teaspoon Vanilla Extract optional
Instructions
- In a small saucepan over medium heat, combine half of the brown sugar and the pecans.
- Cook until pecans are slightly fragrant, then add the water and remaining brown sugar. Stir well to dissolve sugar.
- Allow mixture to come to a simmer, then reduce and simmer over medium-low heat until reduced by half.
- Remove from heat, and if desired, stir in 1/2 teaspoon vanilla extract.
- If desired, strain the pecans out of the mixture before storing in a sealed container in a cool spot.
Video
Notes
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
Looks so delicious!
Was wondering if it’s possible to make this into more of a sauce, a thicker paste?
Unfortunately, not without dramatically changing the recipe (which I haven’t tested and thus can’t vouch for the end result). Sorry! Will add this idea to my list of recipes to work on.
This is soooooo good! I think I cooked mine too long or slow or something because once it cooled it was super thick and gritty like I’d never melted the sugar. It tastes amazing tho I stirred some into hot oatmeal today 😌 definitely will try again
Assuming you stirred until the sugar was fully dissolved, the next most likely culprit is that it simmered too long or at too high of a temperature. Next time, simmer just BEFORE it’s reduced by half and make sure you’re at medium-low (maybe closer to low than medium, in case your stove runs a little hotter than mine).