Maple Pecan Glaze

Maple Pecan Glaze

Buttery toasted pecans simmered with maple syrup into a rich, pourable glaze.

Total 15 min Makes 16 oz Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

This glaze combines real maple syrup with toasted pecans and a touch of brown sugar for a nutty, caramelized topping. It thickens slightly as it cools, making it ideal for drizzling over pancakes, baked ham, roasted sweet potatoes, or pound cake.

Ingredients

  • 1 cup cup pecans, chopped
  • 4 tablespoons tablespoons unsalted butter
  • 1 cup cup pure maple syrup
  • 1/4 cup cup packed brown sugar
  • 1/4 cup cup heavy cream
  • 1/2 teaspoon teaspoon vanilla extract
  • 1/4 teaspoon teaspoon salt

Method

  1. Melt the butter in a 6-quart saucepan over medium heat.

  2. Add the chopped pecans and toast, stirring frequently, until fragrant and lightly golden.

  3. Stir in the maple syrup, brown sugar, and salt. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally.

  4. Remove from heat and whisk in the heavy cream and vanilla extract until smooth.

  5. Let the glaze cool for 5 minutes to thicken slightly before serving.

Rate this recipe

★ 4.1 (1)

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    Maple Pecan Glaze

    This glaze combines real maple syrup with toasted pecans and a touch of brown sugar for a nutty, caramelized topping. It thickens slightly as it cools, making it ideal for drizzling over pancakes, baked ham, roasted sweet potatoes, or pound cake.

    15 min 16 oz 180 cal

    Ingredients

    • 1 cup cup pecans, chopped
    • 4 tablespoons tablespoons unsalted butter
    • 1 cup cup pure maple syrup
    • 1/4 cup cup packed brown sugar
    • 1/4 cup cup heavy cream
    • 1/2 teaspoon teaspoon vanilla extract
    • 1/4 teaspoon teaspoon salt

    Method

    1. 1

      Melt the butter in a 6-quart saucepan over medium heat.

    2. 2

      Add the chopped pecans and toast, stirring frequently, until fragrant and lightly golden.

    3. 3

      Stir in the maple syrup, brown sugar, and salt. Bring to a gentle boil, then reduce heat and simmer, stirring occasionally.

    4. 4

      Remove from heat and whisk in the heavy cream and vanilla extract until smooth.

    5. 5

      Let the glaze cool for 5 minutes to thicken slightly before serving.