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Butter Pecan Syrup

My family loves butter pecan anything, and this recipe is perfect over vanilla ice cream, cake or waffles. It's a special treat my family enjoys. —Angela Lively, Conroe, Texas
  • Total Time
    Prep: 10 min. Cook: 3 hours
  • Makes
    2 cups


  • 1 cup packed brown sugar
  • 5 teaspoons cornstarch
  • Dash salt
  • 1 cup water
  • 1/3 cup butter, cubed
  • 3/4 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • Vanilla ice cream


  • In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

Test Kitchen tip
  • Make this syrup with dark brown sugar for a deeper flavor.
  • Nutrition Facts
    1/4 cup: 251 calories, 15g fat (5g saturated fat), 20mg cholesterol, 87mg sodium, 30g carbohydrate (27g sugars, 1g fiber), 1g protein.

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