Pecan Syrup (Starbucks Copycat)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 12
Ingredients:
1 cup chopped pecans
1 ¼ cups water
1 ¼ cups granulated sugar
Directions:
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Add the chopped pecans to a medium saucepan and heat over medium heat. Toast the pecans for 2-3 minutes, stirring frequently so they don’t burn.
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Carefully pour the water and sugar into the saucepan and stir to combine. Bring the mixture to a simmer, and simmer for 10 minutes, stirring occasionally.
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Remove from heat and strain out the pecans with a fine mesh strainer, reserving the liquid and discarding the pecans (or save them for ice cream topping).
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Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks!
Notes:
Substitutions:
Need to make some swaps? No problem! Here are some easy ones to try:
Chopped Pecans - This should work well with any variety of nut you prefer, like walnuts or almonds.
Granulated Sugar - For more of a caramelly, molasses-y undertone, swap in brown sugar instead.
Optional Variations & Dietary Adjustments:
As both a coffee lover and RDN, I know not everyone enjoys (or even can enjoy) the same recipes. Here are a few ways to tweak this pecan syrup to suit your needs:
Sugar-Free - Swap in your favorite cup-for-cup sugar alternative.
Nut-Free - Can’t do nuts, but want the roasty, toasty flavor? Try swapping in pepitas (shelled pumpkin seeds) or sunflower seeds instead. Alternatively, you could use about a teaspoon or so of imitation pecan extract to flavor your basic simple syrup.
Rich Pecan Syrup - Double the amount of sugar you use, but keep the water the same. A 2:1 ratio will yield a slightly more viscous syrup that will last for 6 months or longer!
Maple Pecan Syrup - Use maple sugar instead of granulated sugar, and consider adding a splash of maple extract for added maple-y goodness.
Butter Pecan Coffee Syrup - Dunkin’ Donuts has a popular syrup you can imitate by adding about ½ teaspoon of butter extract and ½ teaspoon of kosher salt. Yum!
Caramel Pecan Syrup - Follow the instructions for making my caramel syrup, then simmer it with toasted pecans.
Recipe Success Tips:
Keep a watchful eye on your pecans as they toast. They can go from fragrant and delicious to acrid and burnt in a heartbeat!
Be careful when you add the sugar and water to the hot pan with the toasted pecans. Cool water will splutter, and you risk getting burnt.
Waste not, want not. While you don’t need the pecans in the syrup after infusing, there’s no reason to toss them outright. They make a wonderful sweet addition to porridge, ice cream, sweet potato casserole, and more!
Invest in smart storage. I recommend using something with a closeable pour-spout for easy use and mess-free storage.
FAQs
What is pecan syrup made of?
It depends on the recipe, but my version is simply made with just water, sugar, and pecans.
Can you make pecan syrup?
You sure can! Hop down to the recipe card to find out how.
How is pecan syrup made?
Again, it depends on the recipe. Here we toast pecan pieces, then use them to infuse a basic simple syrup with their nutty flavor.
Is there such a thing as pecan flavoring?
Yep! But we use the real deal here for what I think is a superior pecan flavor.
Nutritional Facts:
Serving: 2tablespoon | Calories: 82kcal | Carbohydrates: 21g | Sodium: 1mg | Sugar: 21g
Recipe courtesy of Coffee Copycat.com