Pecan Simple Syrup for Coffee

Pecan coffee syrup in a glass pour bottle.

This homemade pecan coffee syrup packs in the rich, nutty flavor of freshly toasted pecans — with just three simple ingredients! The secret is all in the technique, and once you try it, you’ll be making café-style pecan lattes at home all fall long (and honestly, year-round).

Yield: 1 cup syrup

Course Drinks, Pantry staple

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 15

Total Time 20

Servings tablespoons

Calories 60kcal

Ingredients

1 cup chopped pecans
1 ½ cup granulated sugar
1 ½ cup water
⅛ teaspoon kosher salt

Instructions

Add chopped pecans to a small saucepan and toast over medium heat for 2-3 minutes. They should start to smell toasty — be careful, they can burn quickly after toasting!
Add sugar and water. Stir, bring to a boil, reduce heat to low, and simmer for 10 minutes.
Use an immersion blender to puree the pecan syrup mixture and simmer for an additional 5 minutes. Alternately, you may transfer the mixture to a blender and puree there before returning to the pot and simmering.
Strain through a fine mesh sieve to remove the larger pieces of pureed pecans. Strain a second time through a fine mesh sieve lined with a couple layers of cheesecloth to remove the finer pulp. Add salt and stir. Store refrigerated for up to two weeks, or freeze some for a longer storage time!
Save pureed pecans to make pecan crunch topping for pecan crunch oatmilk lattes, if desired. Enjoy a splash of syrup in your morning latte!

Notes

Save syrupy candied pecans in a jar as a topping for ice cream, pancakes, or waffles, or dry them out until crunchy to use in salads, on yogurt, or as a snack.

To dry out the pecans, spread on parchment paper and bake in a 250℉ oven for 30-45 minutes, breaking up any clumps every 15 minutes or so, until dry and crunchy.

Nutrition is based on ¼ cup pecans ending up in the final syrup since most will be strained out.

Nutrition