Homemade Butter Pecan Syrup

Prep: 20 min

Makes: 2 quarts

This crave-worthy syrup is perfect on your favorite pancakes, waffles or French toast. Or make a savory appetizer by serving over warm brie. Create a decadent dessert when you ladle this over ice cream, brownies, cheesecake or apple pie.

Print Recipe

Share this recipe

Ingredients

8 ounces butter (no substitutes)
1 pound, 14 ounces brown sugar
16 fluid ounces Karo® Light OR Dark Corn Syrup
16 fluid ounces water
1 to 4 teaspoons ground cinnamon
4 teaspoons pure vanilla extract
8 ounces chopped pecans, toasted

Directions

Combine butter, brown sugar, corn syrup and water in a large saucepan over medium heat. (Syrup will bubble up so make sure your pan is extra large). Stir constantly until butter is melted. Continue stirring until mixture comes to a boil; boil and stir for 1 minute.

Remove from heat and stir in cinnamon, vanilla and pecans.

Serve immediately or refrigerate until ready to serve. Syrup can be stored for 2 weeks in refrigerator.

Recipe Note: Vary amount of cinnamon to your taste.

Homemade Butter Pecan Syrup

Share this recipe

Ingredients

Directions

Recipe Search