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- 1 cup sugar
- 1 cup water
- 1 cup pecan halves, toasted
- Combine sugar, water and pecans in a small saucepan. Bring to a simmer and cook for 5 to 6 minutes.
- Remove from heat and let steep for at least 12 hours and up to overnight.
- Strain out the pecans and reserve for another use (such as an ice-cream topping) and pour syrup into a resealable bottle or jar.
- Store in a sealed, airtight container in the refrigerator for up to a month.