This rich, decadent Caramel Pecan Syrup makes the most perfect topping for pancakes, waffles, biscuits, ice cream, yoghurt and more.

Caramel Pecan Syrup

Pecans are a great source of nutrients, fibre, and more. Mixed with the caramel syrup, this decadent condiment is so easy to make, ands very versatile.

I have been making my own Vanilla Extract for many years now, and really love using this homemade version in recipes.

If you prefer, you could try using almond extract instead of the vanilla in this recipe.

For a lovely cinnamon twist, try adding one cinnamon stick into the saucepan while simmering. Remove when straining.

Using Caramel Pecan Syrup

This delicious syrup can be used:

Poured over pancakes
Poured over waffles
As a topping on ice cream
Stir through or serve on top of yoghurt
Stir through or serve on top of oatmeal
Serve with French toast
Use to ice cinnamon rolls
As a gift – Fill a small mason jar with the syrup, decorate the jar with ribbon or twine and present your gift
Stir through coffee and tea
Add to protein shakes and smoothies
Pour over scones or biscuits

Making Caramel Syrup

To make approximately one cup of this delicious caramel pecan syrup, you will need:

1 cup Brown Sugar
1/4 cup Pecans
1 cup Water
1/2 teaspoon Vanilla Extract, optional

Combine half of the brown sugar and the pecans in a small saucepan.

Heat, over medium heat, cooking until the pecans are slightly fragrant.

Add the water and remaining brown sugar.

Stir well to dissolve the brown sugar.

Allow mixture to come to a simmer.

Reduce the heat and simmer over medium-low until reduced by half.

Remove from heat, and stir in 1/2 teaspoon vanilla extract, if using.

Strain the pecans out of the mixture before storing in a sealed container in a cool spot.

Store in the fridge for up to two days.

Note: The pecans can be left in the syrup is you wish. This works great when using the syrup for pancakes or baked goodies. If using the syrup in drinks, you will want to strain out the pecans.

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