Nutty, caramel-forward syrup made by toasting pecans and steeping them in hot coffee with brown sugar and butter.
Toast pecans just until fragrant; over-toasting turns them bitter. Syrup thickens as it cools. If too thick, thin with a little hot coffee.
Store in an airtight jar in the refrigerator for up to 2 weeks. Strain through fine mesh if you prefer a smooth syrup without pecan bits.
Ingredients
Scale
Measurement units
- 1 cup pecan halves
- 1 cup strong brewed coffee
- ¾ cup brown sugar
- 3 tbsp unsalted butter
- ½ tsp vanilla extract
- ¼ tsp salt
Ingredients
Scale
Measurement units
- 1 cup pecan halves
- 1 cup strong brewed coffee
- ¾ cup brown sugar
- 3 tbsp unsalted butter
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
Toast the pecans
Heat a dry skillet over medium heat and add pecan halves (1 cup).
Stir frequently until fragrant and lightly browned, about 5–7 minutes.
Transfer to a plate to cool slightly, then roughly chop.
Equipment: dry skillet or cast-iron pan
Build the syrup base
In a small saucepan over medium heat, combine unsalted butter (3 tablespoon) and 0.75 cup packed brown sugar (¾ cup).
Stir constantly until the butter melts and the sugar begins to caramelize, about 2–3 minutes.
Pour in 1 cup hot strong brewed coffee (1 cup) slowly, stirring to combine.
Equipment: small saucepan, dry skillet or cast-iron pan
Steep and finish
Add the chopped toasted pecans to the pan and bring to a gentle simmer.
Simmer uncovered for 8–10 minutes, stirring occasionally, until slightly thickened.
Remove from heat and stir in 0.5 tsp vanilla extract and 0.25 tsp salt.
Equipment: dry skillet or cast-iron pan
Strain and cool
If desired, pour the syrup through a fine-mesh strainer into a bowl or jar, pressing gently on the pecans to extract liquid.
Let cool to room temperature before serving or storing.
Equipment: fine-mesh strainer
Before you cook
Cook notes
- • Toast pecans just until fragrant; over-toasting turns them bitter.
- • Syrup thickens as it cools. If too thick, thin with a little hot coffee.
- • Store in an airtight jar in the refrigerator for up to 2 weeks.
- • Strain through fine mesh if you prefer a smooth syrup without pecan bits.
- • Use on oatmeal, yogurt, ice cream, or drizzled into coffee drinks.
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