Add rich, nutty sweetness to your coffee with my delightfully simple Pecan Syrup recipe! Despite bursting at the seams with toasty pecan-flavored goodness, this easy DIY coffee syrup is made with just 3 basic ingredients—one of which is water.
Right now, I’m going all in on autumnal flavors—even if they’re wrapped in frosty, summer-ready packages. Iced caramel apple cream lattes, pumpkin spice frappuccinos, pumpkin cream cold brews, and iced apple crisp macchiatos have been my saviors lately.
But the other morning I was sitting there thinking to myself, “You know what? Pecan is a totally undervalued fall hero!” Seriously—wouldn’t you rather have a slice of pecan pie than a slice of pumpkin pie? Just me? Not that I’m throwing any shade at pumpkin—I’m a PSL diehard! But, for real—pecans are the bomb.
So, I took it upon myself to give this much beloved but oft-forgotten nut a little Coffee Copycat love and whip up a brand new coffee syrup that features its rich, naturally sweet goodness. Not to brag, but it’s real good. Now all that’s left to do is settle the debate: is it “pee-CAN” or “pic-KOHN?” I honestly can’t decide. 🤔
Jump to:
- What is pecan coffee syrup?
- What does it taste like?
- Why You’ll Love This Pecan Simple Syrup Recipe
- Ingredients Needed
- Substitutions
- How To Make Pecan Syrup
- Optional Variations & Dietary Adjustments
- Serving Suggestions
- Recipe Success Tips
- FAQs
- Homemade Pecan Syrup Nutrition
- Other DIY Coffee Syrup Recipes
- Pecan Syrup (Starbucks Copycat)
What is pecan coffee syrup?
Just what it sounds like—a deliciously sweet pecan-flavored syrup that’s a boon to any cup of java. It’s made by infusing a basic mix of equal parts sugar and water (a.k.a. simple syrup) with the toasty, nutty flavor of roasted pecans. Delightful!
What does it taste like?
Imagine the cozy warmth of a golden autumn afternoon distilled into a bottle—that’s what each drop of this homemade pecan syrup tastes like! It’s filled with sweet, caramelly richness, intertwined with the earthy, buttery essence of pecans that have been gently roasted to perfection. In short, this small batch delight promises to transform ordinary coffee into extraordinary moments of “me time!”
Why You’ll Love This Pecan Simple Syrup Recipe
- Just 3 Ingredients - All you need to make this ambrosial elixir are a few basics: sugar, water, and pecans!
- Versatile - Perfect for drizzling over fluffy pancakes, swirling into your morning coffee, or adding a splash of sweetness to your cocktails, this pecan syrup brings a touch of southern charm to any dish.
- Customizable - Whether you’re craving a DIY Dunkin Donuts butter pecan syrup, caramel pecan skinny syrup, or butter pecan syrup for coffee, I’ve got you covered. Hop down to the “Optional Variations” section below for ideas on how to gussy it up!
Ingredients Needed
As promised, you only need a handful of ingredients to make the best pecan coffee syrup around. Here’s what to grab:
- Chopped Pecans - No need to use your fancy whole pecans here! Save a few bucks and use the pre-chopped kind instead.
- Water - If possible, start with filtered water for the best results.
- Granulated Sugar - White sugar has a neutral sweetness, letting the true glory of the pecans shine. If you only have superfine or caster sugar on hand, they’re the same as granulated—just with smaller granules.
Substitutions
Need to make some swaps? No problem! Here are some easy ones to try:
- Chopped Pecans - This should work well with any variety of nut you prefer, like walnuts or almonds.
- Granulated Sugar - For more of a caramelly, molasses-y undertone, swap in brown sugar instead.
How To Make Pecan Syrup
This nutty coffee syrup comes together in just a few simple steps. Here’s how:
Step 1: Toast Pecans. Add the chopped pecans to a medium saucepan and heat over medium heat. Toast the pecans for 2-3 minutes, stirring frequently so they don't burn.
Step 2: Simmer. Carefully pour the water and sugar in the saucepan and stir to combine. Bring the mixture to a simmer, and simmer for 10 minutes, stirring occasionally.
Step 3: Strain. Remove from heat and strain out the pecans with a fine mesh strainer, reserving the liquid and discarding the pecans.
Step 4: Cool & Decant. Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks!
Optional Variations & Dietary Adjustments
As both a coffee lover and RDN, I know not everyone enjoys (or even can enjoy) the same recipes. Here are a few ways to tweak this pecan syrup to suit your needs:
- Sugar-Free - Swap in your favorite cup-for-cup sugar alternative. I love this monkfruit blend!
- Nut-Free - Can’t do nuts, but want the roasty, toasty flavor? Try swapping in pepitas (shelled pumpkin seeds) or sunflower seeds instead. Alternatively, you could use about a teaspoon or so of imitation pecan extract to flavor your basic simple syrup.
- Rich Pecan Syrup - Double the amount of sugar you use, but keep the water the same. A 2:1 ratio will yield a slightly more viscous syrup that will last for 6 months or longer!
- Maple Pecan Syrup - Use maple sugar instead of granulated, and consider adding a splash of maple extract for added maple-y goodness.
- Butter Pecan Coffee Syrup - Dunkin’ Donuts has a popular syrup you can imitate by adding about ½ teaspoon of butter extract and ½ teaspoon of kosher salt. Yum!
- Caramel Pecan Syrup - Follow the instructions for making my caramel syrup, then simmer it with toasted pecans.
Serving Suggestions
Whether you’re baking up a storm, brewing up a buzz, or giving your breakfast a glow-up, there are plenty of ways to unleash the delicious versatility of this pecan syrup:
- Coffee Companion: Stir a splash into your morning coffee or cold brew for a nutty twist.
- Pecan Latte Magic: Create a pecan latte by mixing French press espresso and steamed milk with a generous drizzle of pecan syrup, then top it with a sprinkle of cinnamon for warmth.
- Salted Pecan Cream Cold Foam: Whip up some pecan-flavored sweet cream cold foam by blending a bit of this syrup with milk, cream, and salt—perfect for topping your favorite iced coffee drinks.
- Oatmeal Enhancement: Drizzle pecan syrup over a warm bowl of steel-cut oatmeal, and add some sliced bananas and a sprinkle of chia seeds for a sweetly nourishing start to your day.
- Breakfast Delight: Transform ordinary waffles or pancakes into something extraordinary by using the syrup as a sweet, nutty topping. Bonus points if you add some of the leftover candied pecans to the batter!
- Cocktail Sweetener: Mix pecan-flavored yum into cocktails for a hint of toastiness—ideal in bourbon-based drinks like an old-fashioned.
Recipe Success Tips
- Keep a watchful eye on your pecans as they toast. They can go from fragrant and delicious to acrid and burnt in a heartbeat!
- Be careful when you add the sugar and water to the hot pan with the toasted pecans. Cool water will splutter, and you risk getting burnt.
- Waste not, want not. While you don’t need the pecans in the syrup after infusing, there’s no reason to toss them outright. They make a wonderful sweet addition to porridge, ice cream, sweet potato casserole, and more!
- Invest in smart storage. I recommend using something with a closeable pour-spout for easy use and mess-free storage.
FAQs
It depends on the recipe, but my version is simply made with just water, sugar, and pecans.
You sure can! Hop down to the recipe card to find out how.
Again, it depends on the recipe. Here we toast pecan pieces, then use them to infuse a basic simple syrup with their nutty flavor.
Yep! But we use the real deal here for what I think is a superior pecan flavor.
Homemade Pecan Syrup Nutrition
At just 82 calories, this Starbucks pecan syrup recipe isn’t too bad if you enjoy it in moderation. It doesn't have any fat or protein, and virtually no sodium, so it's really straightforward in that sense. The main thing to keep an eye on here are the carbs—21 grams per serving, all of which come from added sugar.
If you're watching your sugar intake, you'll want to either use this syrup sparingly or make it sugar-free as instructed under the “optional variations” section. You can also pair it with fiber-rich foods like oatmeal or whole-grain pancakes to balance out the sugar spike. All in all, it's a delicious way to sweeten things up now and then without going overboard!
Total nutritional content per serving is:
- Calories: 82 calories
- Total Fat: 0 grams
- Protein: 0 grams
- Sodium: 1 mg
- Carbohydrates: 21 grams
- Sugar: 21 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Other DIY Coffee Syrup Recipes
Pecan Syrup (Starbucks Copycat)
Equipment
- 1 medium saucepan
Ingredients
- 1 cup chopped pecans
- 1 ¼ cups water
- 1 ¼ cups granulated sugar
Instructions
- Add the chopped pecans to a medium saucepan and heat over medium heat. Toast the pecans for 2-3 minutes, stirring frequently so they don't burn.
- Carefully pour the water and sugar in the saucepan and stir to combine. Bring the mixture to a simmer, and simmer for 10 minutes, stirring occasionally.
- Remove from heat and strain out the pecans with a fine mesh strainer, reserving the liquid and discarding the pecans (or save them for ice cream topping).
- Allow the syrup to cool at room temperature for 15 minutes, then transfer to a syrup bottle or mason jar and store in the fridge for up to 2 weeks!
Nutrition
xoxo Megan
Frankie Ayers says
This was so yummy! What amazing flavor- love that I can have syrups without all those harsh chemicals!! Highly recommend you give it a try!
Megan Byrd says
Thank you so much, I'm glad you loved it 🙂
Frankie Ayers says
I made this today and it’s so yummy! I love the flavor and it’s going to be great in my
Iced coffee! I love having healthy, non-chemical based options when it comes to syrups. Definitely
Recommend!
Helen says
do you know if sugar alternatives (monk fruit) will make a similar syrup?
Megan Byrd says
Yes it will! I would add only 3/4 cup of monkfruit instead of the 1 1/4 cup of granulated sugar since monkfruit is sweeter.
Trish says
this recipe was simple but tasted like it was made at a 5 star restaurant.
Megan Byrd says
Love that 🙂 I'm so glad you loved it!
Lydia says
So easy and a unique, cozy flavor!
Is there anything you can do with the leftover sweetened pecans? Such a shame to throw them out!
Megan Byrd says
I save them for ice cream, yogurt, oat meal, and even put them on top of cinnamon rolls!
Lindsay says
Made this today with coconut sugar and it’s an excellent addition to my coffee. I took the ‘used’ pecans, spread them on parchment, baked at 350 for 10 minutes and let them cool in the oven. Very tasty snack ☺️
Megan Byrd says
OMG yum!
Caroline says
The syrup came out very tasty, but the pecan flavor wasn’t strong enough once added to my iced coffee. I tried using more syrup but that just made my coffee too sweet. Any tips on what I can do to deepen the pecan flavor? Thanks!
Megan Byrd says
Pecan extract might work!
Kelsey Turnage says
I used monk fruit instead of regular sugar and I’ve noticed it crystallized inside of my mason jar after pouring from the sauce pan? What can I do to fix this?
Megan Byrd says
I think reheating helps!
Laura says
I had issues with the syrup crystallizing last year, so this year I'm going to replace 1/2c of the sugar with corn syrup. The flavor is EXCELLENT, though, and I love being able to save money by making "starbucks drinks" at home!
Courtney says
I just now made this and it's really, really good and I added a couple other ingredients out of curiosity about both the crystallization aspect & to see if I could boost the pecan flavor. I added the tiniest pinch of pink himalayan salt, but not fully but a little in the beginning, I did also add 2 little pinches with my fingers of Stevia in the Raw Turbinado sugar (this I do believe slightly helped the flavor). I added this after straining it which is just a tiny little bit of vanilla extract. For boosting pecan flavor (haven't tried, but willing to): the only other thing I can think of is after removing from heat, if using vanilla extract, use a small amount of it before straining it, but also let it cool for at least 5 mins. before straining out the pecans. I feel like having the pecans sit for a bit rather than straining immediately might possibly help boost the pecan. Despite this, it's still missing something, but really good nonetheless.