Cinnamon Brown Butter Pecan Syrup
This cinnamon brown butter pecan syrup is the perfect syrup for all your fall breakfast needs! It has the perfect balance of flavor and goes great with pumpkin pancakes and pumpkin waffles, or literally any other breakfast item you can image! (Fluffy buttermilk pancakes, buttermilk waffles, use a straw…. 😁.)
Another delicious homemade syrup is my Gingerbread Syrup Recipe! It’s amazing on all kinds of holiday breakfast foods.
Instead of using plain ‘ole store-bought maple syrup, this recipe turns something that is good into something that is amazing. With the right balance of cinnamon, nutmeg, butter and pecans, you can turn your store-bought maple syrup into a delicious, fall syrup recipe your family and guests will love.
Here are the ingredients you’ll need:
- Butter — you can use salted or unsalted.
- Real maple syrup — I always use Costco’s real maple syrup, but any brand you like will work great.
- Ground cinnamon
- Ground nutmeg
- Chopped pecans — preferably toasted, but if they aren’t that’s ok.
How to Make Cinnamon Pecan Syrup
- Brown the butter.
In a small saucepan over medium heat, melt and cook the butter for 10 minutes or until the butter has a nutty aroma and is a golden brown and amber color.
- Once browned, turn the heat down to low. Stir in the maple syrup, cinnamon, nutmeg. Remove from heat and stir in the chopped, toasted pecans. Serve warm over pancakes, waffles, French toast, etc.
Tools Used for This Recipe
Serve syrup with pancakes, waffles, French toast, pumpkin pancakes, or pumpkin waffles. So many options!
Are you a pecan lover? You can always add more pecans to the syrup if you’d like.
If you find the syrup isn’t sweet enough to your liking, you can stir in a tablespoon or two of brown sugar.
For an in-depth look at how to brown butter, along with tips and FAQS, check out my How to Brown Butter post!
Why is my syrup clumpy?
Besides the chopped pecans, if your syrup is clumpy, it’s probably because it is crystallizing.
Why is my syrup crystallizing?
Your syrup will crystalize when you overcook the syrup. This happens when moisture evaporates and there isn’t enough left to maintain a smooth texture.
Can I enjoy this syrup cold?
Not really. Since there’s butter in this recipe, the butter will harden at room temperature, so you won’t have the pouring syrup texture you want.
More Fall Recipes
If you make this recipe and love it, I would be so grateful if you come back to leave a rating and comment. Thank you! ❤️
Cinnamon Brown Butter Pecan Syrup
- 1/2 cup butter - salted or unsalted
- 2/3 cup real maple syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup toasted pecans - chopped
- Brown the butter: In a small saucepan over medium-low heat melt and cook the butter for 10 minutes or until the butter has a nutty aroma and is a golden brown and amber color.
- Once browned, turn the heat down to low. Stir in the maple syrup, cinnamon, nutmeg. Remove from heat and stir in the chopped, toasted pecans. Serve warm over pancakes, waffles, French toast etc.
2 Comments on “Cinnamon Brown Butter Pecan Syrup”
Have made this recipe several times and it is a definite must for buttermilk waffles. Just can’t go back to plain syrup again. Will be making these for gifts for my cooking friends. Have given them several of your recipes and also your website.
So glad you love this syrup! Thanks for the great review and for sharing my website with your friends 🙂