This toasted pecan coffee syrup is sweet, salty and perfect for fall. It's made with simple ingredients that you probably already have in your pantry and it makes any latte taste like pecan pie. I started making my own coffee syrups because reading the labels on store bought ones got exhausting. Most syrups are filled with artificial flavor and tons of sugar. This toasted pecan syrup uses real pecans and only 6 ingredients. I am obsessed with making coffee syrups that taste amazing but use real, wholesome and better-for-you ingredients.
If you love making homemade coffee syrups, you'll also love my apple syrup, homemade cinnamon roll coffee syrup and banana bread syrup! Check out this round up of all of my homemade latte syrups!
Why You'll Love This Pecan Syrup
The best part about this pecan syrup is that the flavor comes from real pecans. No artificial flavors. You can truly taste the difference. Using this syrup in your coffee makes it taste like a pecan pie! Plus, this syrup is naturally gluten-free, dairy and it's refined sugar-free. It only uses 6 ingredients and takes less than 15 minutes to throw together.
This syrup is cheaper than the coffee shop and 10x more delicious than anything you'll get from Starbucks. It's the perfect prep to keep in your fridge for the week. It works well in hot coffee, iced coffee, matcha and even tea! It also makes a great gift for the holiday.
Ingredients You'll Need
- Pecans: Pecans make up the base of this recipe.
- Sugar: I love using coconut sugar in this recipe to keep it refined sugar-free.
- Water: Dissolves the sugar and helps with the syrup's base.
- Sea salt: Balances the flavor.
- Cinnamon: Adds flavor!
- Vanilla extract: Adds warmth.
Recipe Variations
- Sweetener: I used coconut sugar in this recipe to keep it refined sugar-free! You can also use honey, maple syrup, date sugar or regular sugar.
- Nuts: Try switching this recipe up by using a different type of nut like a walnut or almond.
- Flavor: Add cacao powder to make it chocolate turtle flavored!
How To Make Toasted Pecan Syrup
Step 1: Add chopped pecans to a saucepan along with sugar, spice, salt and water. Bring to a low simmer and cook on low-medium heat for about 15 minutes.
Step 2: Add vanilla extract.
Step 3: Blend in a blender or use an immersion blender and strain to make it smooth.
Recipe Tips
- Chop the pecans roughly first to get more pecan flavor!
- Keep the syrup at a gentle simmer.
- Strain through a fine mesh sieve.
- Shake the syrup before using.
Storage and Make Ahead Tips
Store this pecan syrup in an airtight container for 5 days in the refrigerator. Be sure to let it cool before storing. I love using these cute syrup dispensers!
This syrup is great for prepping for the week ahead. Add it to your coffee or matcha in the morning to brighten up your day. You can also freeze it into cubes if you prefer.
How To Serve
Serve this pecan syrup with hot coffee, iced coffee, matcha or tea. It works really well in a pecan latte. Just combine syrup, espresso, ice and your favorite milk. I use dairy-free milk because I'm dairy-free. I love adding cold foam on top!
I also love pairing a toasted pecan latte a pumpkin banana chocolate chip muffin, pumpkin crumbl cookie or pumpkin oatmeal cookies!
Recipe FAQs
This recipe uses wholesome ingredients and real pecans instead of artificial flavors.
Use the leftovers to top yogurt, oatmeal bowls or ice cream.
Related Recipes
Be sure to try these delicious fall recipes next:
One Pot Chicken Pot Pie Gnocchi
If you make this toasted pecan coffee syrup and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
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Toasted Pecan Coffee Syrup
Equipment
- 1 pot
- 1 spoon
- 1 immersion blender or blender
- 1 strainer
Ingredients
- 3/4 cup chopped pecans
- 3/4 cup coconut sugar
- 1 cup water
- dash sea salt
- 1 tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Add pecans to saucepan with sugar, spice, sea salt and water.
- Bring to a low simmer and cook on low-medium for about 15 minutes.
- Let cool and add vanilla extract.
- Blend in a blender or use an immersion blender and strain to make it smooth.
- Store in a bottle in the fridge for up to 5 days.
Notes
- Chop the pecans roughly first to get more pecan flavor!
- Keep the syrup at a gentle simmer.
- Strain through a fine mesh sieve.
- Shake the syrup before using.
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