Pecan Syrup for Coffee
Pecan syrup is a rich homemade coffee syrup made with brown sugar, toasted pecans, and vanilla. Use it to make hot or iced pecan lattes, cold brew, shaken espresso, and flavored cold foam.
Ingredients
- ½ cup raw unsalted pecans roughly chopped
- 1 cup water
- 1 cup packed light brown sugar
- 1 tsp vanilla extract
- small pinch of salt
Instructions
- Add the chopped pecans to a dry skillet set over medium-low heat. Toast for three to five minutes, stirring frequently, until fragrant and slightly darker. Remove from the heat.
- Add the water and brown sugar to a small saucepan. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- Add the toasted pecans and reduce the heat to low. Simmer gently for eight to ten minutes. Don't let the mixture boil rapidly.
- Remove the saucepan from the heat and cover it. Let the pecans steep in the syrup for 15 to 20 minutes.
- Pour the syrup through a fine-mesh strainer into a heat-safe measuring cup or jar. Gently press the pecans with the back of a spoon, but do not force them through the strainer.
- Stir in the vanilla extract and salt.
- Let the syrup cool completely. Transfer it to an airtight bottle or jar and refrigerate for up to two weeks.
- Use one to two tablespoons of pecan syrup per coffee drink, adjusting the amount to taste.
Notes
- For a stronger natural pecan flavor, use ¾ cup of toasted pecans and steep them for up to 30 minutes.
- The syrup may look slightly cloudy or separate because pecans contain natural oils. Shake it before using.
- Don't leave pieces of pecan in the finished syrup, as they can shorten its storage life.
- For a thicker syrup, simmer it for an additional two minutes. Avoid overcooking it because it will continue to thicken as it cools.
- The syrup has approximately 45 calories per tablespoon.