Best 3 Maple Cinnamon Pecan Honey Syrup Recipes
Looking for a sweet and flavorful syrup to enhance your breakfast or dessert dishes? Look no further than this collection of maple cinnamon pecan honey syrup recipes. These syrups are easy to make and packed with delicious flavors that will tantalize your taste buds. From the classic combination of maple and cinnamon to the unique twist of pecan and honey, these syrups are sure to become your new favorites. Whether you're drizzling them over pancakes, waffles, or ice cream, or using them as a glaze for roasted vegetables or grilled meats, these syrups will add a touch of sweetness and sophistication to any dish. With their simple ingredients and quick preparation time, these recipes are perfect for busy home cooks who want to create something special without spending hours in the kitchen. So gather your ingredients and let's get started on making these delectable syrups!
Let's cook with our recipes!
HONEY-MAPLE PECAN TOPPING
It's tough to decide whether this sweet syrup is better over vanilla or chocolate ice cream. It also can be served with pancakes or waffles.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield about 2/3 cup.
Number Of Ingredients 5
Steps:
- In a bowl, combine the maple syrup, honey and cinnamon. Stir in pecans. Serve over ice cream.
Nutrition Facts :
MAPLE CINNAMON PECAN HONEY SYRUP
This is a good syrup with a little different flavour. It does not need to be canned for finishing, just keep syrup in jar with a lid in the refrigerator. Processed in boiling water bath, it will keep for a year, if you don't process the syrup in canning jars it will keep in the refrigerator for a month or so. This is great on pancakes or on My Favourite French Toast, recipe #107988, and is also delish as a dessert sauce.
Provided by bikerchick
Categories Fruit
Time 20m
Yield 3 half pint jars
Number Of Ingredients 5
Steps:
- Combine syrup, honey, and cinnamon in a saucepan.
- Bring to a boil.
- Reduce heat, stir in vanilla and pecans, simmer 5 minutes.
- Ladle hot syrup into hot sterilized jars, leave 1/4 inch headspace.
- Adjust 2 piece lids, process in boiling water bath (BWB) for 10 minutes.
MAPLE-HONEY PECAN PIE
Substituting a combination of maple syrup and honey for the usual corn syrup in pecan pie makes for a complex and richly flavored confection that's still wonderfully gooey in the center. This recipe also has double the amount of pecans compared with most recipes, giving it plenty of crunch. You can bake it the day before serving; it keeps very well at room temperature for at least 24 hours. It also freezes reasonably well for up to 3 months, though the crust won't be quite as flaky.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 13
Steps:
- On a lightly floured surface, roll dough into a 12-inch circle, and transfer to a 9-inch metal pie plate. Fold over any excess dough, crimping the edges. Transfer crust to the freezer for 30 minutes or up to 24 hours.
- When ready to bake, place a rimmed baking sheet on the middle oven rack and heat oven to 425 degrees.
- Heat a small saucepan and melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden brown and the butter smells nutty and toasty, about 5 minutes. Add maple syrup to the pan and continue to cook, stirring occasionally, until the mixture thickens and reduces slightly, 2 to 3 minutes. Remove from heat, and whisk honey into the warm syrup mixture. Let cool at least 10 minutes.
- While the syrup mixture cools, combine sugars, eggs, bourbon (if using), vanilla and salt in a large mixing bowl. Gradually pour syrup mixture into the egg mixture, whisking constantly, then use a rubber spatula to scrape in all the brown bits at the bottom of the pot.
- Remove pie crust from freezer and place pecans along the bottom of the crust. Carefully pour the filling over the pecans. Place pie plate on the hot sheet pan and bake for 10 minutes. Reduce heat to 350 degrees and continue to bake for another 35 to 45 minutes, until the center of the pie has puffed up and turned golden brown.
- Transfer pie to a wire cooling rack, sprinkle with flaky sea salt, if you like, and allow to cool for at least 2 hours before serving. Serve warm or at room temperature.
Tips:
- Use pure maple syrup: Pure maple syrup provides a rich and natural sweetness to the syrup, ensuring a high-quality end product.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a nutty aroma to the syrup. Make sure to toast them until they are fragrant and slightly browned.
- Use a variety of honey: Using a combination of honey varietals adds complexity and depth of flavor to the syrup. Experiment with different types of honey to find a blend that you enjoy.
- Use fresh cinnamon sticks: Fresh cinnamon sticks provide a more intense flavor compared to ground cinnamon. Break the cinnamon sticks into smaller pieces to release their flavor more easily.
- Simmer gently: Simmer the syrup mixture over low heat to allow the flavors to meld and develop. Avoid boiling the syrup, as this can cause it to crystallize.
- Strain the syrup: Strain the syrup through a fine-mesh sieve to remove any solids, such as cinnamon pieces or pecan bits. This will result in a smooth and consistent syrup.
- Store the syrup properly: Store the syrup in a clean and airtight container in the refrigerator for up to 2 weeks. You can also freeze the syrup for up to 6 months.
Conclusion:
Maple Cinnamon Pecan Honey Syrup is a versatile and delicious syrup that can be used in a variety of ways. Drizzle it over pancakes, waffles, French toast, or oatmeal for a sweet and flavorful breakfast. Use it as a glaze for roasted vegetables or grilled meats, or add it to marinades and salad dressings for a touch of sweetness and complexity. With its unique blend of flavors and textures, Maple Cinnamon Pecan Honey Syrup is sure to become a new favorite in your kitchen.
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