Get two treats in one easy recipe with this homemade pecan syrup and sweet toasted pecans, perfect for coffee, desserts, and fall breakfasts.
I had a fresh bag of pecans from Costco and happened to need fresh new syrups for my pantry, so I thought of making pecan syrup. What I didn't expect was getting two treats in one recipe because the pecans you strain out turn into these sweet toasted pecans that are way better than regular ones.
This syrup has that rich, nutty flavor with just the right amount of sweetness and a hint of salt that makes it taste deep and layered instead of flat. The toasted pecans come out crunchy and caramelized with this sticky-sweet coating that makes them perfect for snacking or topping drinks and desserts.
I make this whenever I'm restocking my syrup collection or when I want homemade pecans for breakfast toppings. Takes about 35 minutes total, and you end up with both a bottle of syrup and a batch of candied pecans, which feels like getting bonus rewards for minimal effort.
I always separate the pecans into two bags after baking just in case my sister wants one. The first time I made this, I kept all the pecans for myself and she came over, saw them on the counter, and ate half the batch before I could stop her.
Now I automatically set aside her portion because I know she'll ask for them anyway, and honestly, they're crunchy and addictive enough that I don't blame her for finishing them in one sitting and I've definitely done the same!
These sweet toasted pecans also make great DIY gifts for the holidays. This year, I used them on top of my mini pumpkin pies.
Ingredients
Raw pecans give this syrup its nutty, toasted flavor. You can use halves or chopped pieces, whichever you have on hand. Granulated sugar sweetens the syrup and helps it dissolve smoothly, and you can adjust how much you use based on how sweet you want it.
Water dissolves the sugar and gives the syrup that pourable consistency you need for drizzling over coffee or pancakes. Flaky sea salt balances out all that sweetness and makes the pecan flavor taste deeper and richer. Regular salt works fine too, but the flaky kind adds a little texture that's nice.
See the recipe card for exact quantities.
Step-by-step Instructions
This homemade pecan syrup paired with sweet toasted pecans is the perfect addition to your fall breakfast or dessert spread. Easy to make from scratch in just a few easy steps.
Preheat the Oven
Start by preheating your oven to 375°F (190°C). This will allow you to bake the pecans to a perfect crisp while you prepare the syrup.
Make the Pecan Syrup
In a medium saucepan, combine the raw pecans, granulated sugar, water, and sea salt. Stir everything together to make sure the sugar dissolves completely. Heat the mixture over medium heat, stirring occasionally. As it heats up, the sugar will dissolve, and the pecans will begin to absorb some of the flavors. Once the mixture comes to a boil, reduce the heat and let it simmer over low heat for 10 minutes, stirring occasionally. This will allow the syrup to thicken and develop its rich flavor.
Strain and Cool the Syrup
After simmering, remove the saucepan from the heat. To separate the syrup from the pecans, carefully pour the mixture through a fine mesh strainer into a glass jar or heat-safe container. Allow the syrup to cool to room temperature. It will continue to thicken as it cools, making it perfect for drizzling over pancakes, waffles, or ice cream.
Prepare the Pecan Coating
Line a sheet pan with parchment paper. Spread the syrup-coated pecans evenly across the pan, making sure they are not overcrowded. This will help them bake evenly.
Bake the Pecans
Place the sheet pan in the preheated oven and bake the pecans for 10-15 minutes. Keep an eye on them after the 10-minute mark, as baking times can vary based on your oven and the size of the pecans. The pecans are ready when they are dried, browned, and crispy, no longer soft or chewy. Make sure they don’t burn, so check them frequently toward the end of the baking time.
Cool and Store
Once the pecans are done, remove the sheet pan from the oven and let the pecans cool completely on the pan. They will continue to harden and become more crunchy as they cool. Store the toasted pecans in an airtight container or food storage bag at room temperature for up to 3 weeks.
Store the Syrup
Once the syrup has cooled completely, seal it with a cap or lid and store it in the refrigerator. It will stay fresh for up to 3 weeks, ready to use in various recipes or as a topping for your favorite treats.
Top Tips for Homemade Pecan Syrup and Sweet Toasted Pecans
Watch the Pecans Closely: After 10 minutes of baking, keep an eye on the pecans to avoid burning. Stir occasionally to make sure even toasting.
Use Fresh, Quality Ingredients: The flavor of your syrup and toasted pecans will be much better when using fresh raw pecans and high-quality sugar.
Allow to Cool Completely: Let both the syrup and pecans cool before storing. This helps the syrup thicken properly and the pecans stay crunchy.
Other Syrups to Try
If you're a fan of homemade syrups, this pecan syrup pairs well with other flavored syrups that add layers of complexity to your drinks and desserts. For a comforting, spiced touch, try gingerbread syrup, which brings a warm, aromatic flavor perfect for cozy beverages. If you prefer something with a bit more spice, cinnamon simple syrup works great for adding a hint of sweetness with a cinnamon kick, complementing the nutty richness of the pecans.
For a more exotic flavor, you could also use chai tea syrup to bring in a mix of spices like cardamom, cloves, and cinnamon, which enhance the pecan syrup’s depth. If you’re looking for something that screams fall, the pumpkin spice syrup is an excellent option, adding a layer of autumn flavor to any drink. For a floral touch, lavender syrup is a great choice, giving a delicate and refreshing hint that balances the syrup’s sweetness.
Homemade Pecan Syrup and Sweet Toasted Pecans Recipe
Ingredients
- 1 cup raw pecans halves or chopped
- 1 cup granulated sugar
- 1 cup water
- ½ teaspoon flaky sea salt or ¼ teaspoon regular salt
Instructions
- Preheat the oven to 375°F.
- To a medium saucepan, add all the ingredients and stir to combine until everything is dissolved.
- Bring the mixture to a boil, stirring occasionally. This should take about 3-5 minutes.
- Once the mixture has come to a boil, turn it down to simmer over low heat, and simmer for 10 minutes, stirring occasionally.
- After 10 minutes of simmering, remove from the heat. To separate the syrup from the pecans, pour the liquid through a strainer into a glass jar or heat-safe container and allow to cool. Syrup will also continue to thicken a little more as it cools.
- Line a sheet pan with parchment paper and spread the wet pecans evenly across the pan.
- Place the pan in the preheated oven, and bake for about 10-15 minutes. Baking time can vary by oven and will also depend on the size of pecans used. Just keep an eye on them closely once it's gotten to 10 minutes to make sure they don't burn. They will be finished when they are dried and browned with a little bit of a darker color and have crisped up a bit (no longer wet, soft, and chewy). Remove the pan from the oven and allow pecans to cool completely on the pan. They will also continue to harden and become more crunchy as they cool. Store in an airtight container or food storage bag at room temperature in a cool, dry place for up to 3 weeks.
- Allow the syrup to cool completely before sealing with a cap or lid, then store in the refrigerator for up to 3 weeks.
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