Butter Pecan Syrup


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Chef: Nate Jones


Preheat: 350

Used on Red Velvet Pancakes


2 stick Butter, Softened
1 cup Pecan Halves
1 cup Maple Syrup
1 1/2 tbsp Vanilla Extract
2 1/2 tbsp Water
1 pinch Salt

lightly toast pecans in oven, stirring occasionally until lightly browned and fragrant.
Melt butter in pan, and added pecans stirring constantly until butter begins to brown.
When butter begins to foam, add maple Syrup and Water and whisk.
Cook for 3-4 minutes until bubbly and remove from heat, stir in Vanilla and pinch of salt.
Let cool and pour over pancakes.