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4.77 from 38 votes

Homemade Butter Pecan Syrup

This is the perfect syrup for your pancakes, waffles, french toast, or even topping for ice cream. Plus, it is so simple to make!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: butter, pecan, syrup
Servings: 6
Author: Amy Sandidge

Equipment

  • pan

Ingredients

  • 1½ cups pecan pieces
  • ½ cup salted butter
  • ⅔ cup buttermilk
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Instructions

  • In a large saucepan, toast the pecans over medium heat for 4–5 minutes, stirring frequently, until fragrant.
  • Add the butter, buttermilk, and brown sugar. Stir until the butter has melted, then bring the mixture to a gentle boil.
  • Remove the pan from the heat and immediately stir in the vanilla and baking soda. The syrup will foam and expand significantly—this is normal.
  • Let the foam settle slightly, then serve warm or cool completely before storing.

Notes

  1. Notes

    • Use a large saucepan, as the syrup will foam and expand when the baking soda is added.
    • Stir the pecans frequently while toasting to prevent burning.
    • Store leftover syrup in an airtight container in the refrigerator for up to 1 week.
    • Reheat gently on the stovetop or in the microwave before serving.