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Roasted Maple Pecan Coffee Syrup

Roasted Maple Pecan Syrup (& Roasted Pecan Bits!)

This Roasted Maple Pecan Coffee Syrup is cozy autumn in a jar. Made with real roasted pecans, it captures that nutty, toasty depth you can’t get from extracts alone. A touch of maple rounds out the flavor, giving the syrup a warm, caramel-like sweetness that pairs beautifully with coffee, lattes, cocktails, or even drizzled over pancakes and ice cream. Best of all, it’s a no-waste recipe: once the pecans have infused the syrup, you roast the bits for a crunchy, maple-kissed snack. Rich, flavorful, and versatile—this is fall’s new favorite syrup.
5 from 1 vote
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Course Drinks

Ingredients
  

Syrup

  • 1 cup filtered water
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 real maple syrup
  • 1 1/2 cups raw pecan halves
  • 1 tsp maple extract This is the one I use: https://amzn.to/46UeDgT

Roasted Pecan Bits

  • fine sea salt, to taste

Instructions
 

  • Make Your Syrup
  • Preheat your oven to 350° F (~176°C). Roast your raw pecan halves 5-10 minutes. Watch carefully to ensure they do not burn - they will take on a beautiful toasty aroma. Let them cool, and then chop into bits. You will roast these bits at the end of the recipe into a beautiful maple-roasted perfection for eating, so don't chop too finely.
  • In a small saucepan, combine sugars, maple syrup, and pecans. Place on your stove over medium low heat, and simmer for 10 minutes to infuse the flavors and melt your sugars.
  • Remove from heat, and stir in your maple extract.
  • Strain over a cheesecloth and colander into your desired syrup jar - you will need to use a flexible spatula or other tool to ensure you squeeze as much syrup as possible out from the nuts.

Maple Glazed Pecan Bits

  • Lay your leftover pecan bits out on a parchment-lined baking sheet in a single layer, spreading them out as best you can. Sprinkle over the top with fine sea salt.
  • Bake in your preheated oven for 10 minutes (watch these carefully to ensure they do not burn).
  • Let cool completely, and then crumble to break apart any that have stuck together. Store in an airtight container - use on salads, desserts, or as a snack!
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