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Make it yourself: pecan-infused simple syrup

Boiling the syrups to dissolve the sugar. Make sure you let them cool!
Boiling the syrups to dissolve the sugar. Make sure you let them cool!

Making simple syrup (original recipe here) is incredibly easy, and taking one extra step to infuse it is incredibly rewarding. 

Experimenting with both cane sugar and brown sugar
Experimenting with both cane sugar and brown sugar
A. Gallatin 2009

This simple syrup works well with brown sugar instead of cane sugar, because the molasses in the brown plays nicely with the nutty and slightly bitter taste of the pecans. It's incredibly important that you use raw pecans, because roasted or salted pecans will completely change the flavor or the syrup.

Pecan-infused Simple Syrup

  • 2 cups brown sugar
  • 1 cup water
  • 1.5 -  2 cups raw pecan halves
  • 1-2 Tbs melted butter

1. Combine water and sugar and boil until the sugar is dissolved. Let cool completely.

2. Preheat oven to 375?. Combine butter with pecans, place on a cookie sheet, and toast in the oven briefly to release flavor. (Don't overcook. They're done when your kitchen smells like pecans.)

3. Add pecans to the cooled syrup mixture. Bottle and store in the fridge.

After a couple of days you can taste-test the mixture for flavor, but it will usually be fully infused after about a week. At that time, strain out the pecans and keep the syrup in the fridge. Will keep for a couple of weeks. 

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