RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5359
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| Recipe Name: |
Butter Pecan Syrup - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
12.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
This syrup can be made well in advance and re-warmed before serving. As it cools, it will “break” on you; meaning the syrup and butter will separate. Just give it a good stir before saucing the pancakes.
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Ingredients:
1 Cup syrup, Maple
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Directions:
Preheat the oven to 350 degrees. Place the pecans on a sheet tray and place them in the oven. Toast the pecans, stirring occasionally, until they are lightly browned and fragrant. You don’t have to go too far, because we are going to cook them in the butter for a few minutes as well.
In the meantime, preheat a heavy 10-inch sauté pan over medium. Add the butter and let it begin to melt.
When the butter is mostly melted, add the pecan halves. Cook for about 3 minutes, stirring constantly, until the pecans are well toasted and have a rich brown color.
When the butter begins to foam around the pecan halves, add the maple syrup all at once. Continue to cook the butter-syrup mixture until it is hot and bubbly.
Momentarily remove the pan from the heat and carefully add the vanilla extract and the water; incorporating with a whisk or wooden spoon. Return the pan to the heat and cook the mixture for 3 to 4 more minutes; until the mixture is hot and thickens slightly.
Taste the syrup and add a pinch of salt. |
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| Nutrition per Serving: |
| Calories: |
2896 |
Total Carbs: |
57.8 |
Net Carbs: |
19.4 |
| Cholesterol: |
0.0 |
Fat: |
299.6 |
Protein: |
38.45 |
| Fiber: |
38.45 |
Sodium: |
-0.23 |
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