Butter Pecan Swirl Coffee Syrup Food

BUTTER PECAN SYRUP

Steps:

• In a 1-1/2-qt. slow cooker, mix brown sugar, cornstarch and salt. Whisk in water. Cover and cook on high until thickened and bubbly, 3 to 3-1/2 hours, stirring every 30 minutes. Whisk in butter until melted. Stir in pecans and vanilla. Serve with ice cream.

BUTTER PECAN SYRUP

Steps:

• Gather the ingredients.
• In a small saucepan, boil the water and add the sugar. Stir the mixture until sugar until it dissolves.
• Add pecans and stir.
• Reduce the heat and simmer for 5 minutes without stirring.
• Next, add the butter pecan extract or maple flavoring and the butter and stir until well mixed.
• Let syrup cool a bit, and serve it warm or cooled with pancakes, waffles, French toast, ice cream or anything else that would benefit from its fabulous flavor.
• Store in the fridge for up to two weeks.

BUTTER PECAN SYRUP

Steps:

• Preheat your oven to 350 degrees.
• Place on rimmed baking sheet covered in parchment paper in a single layer.
• Adjust nuts at about the four minute mark.
• Remove from oven at 8 minute mark, once nuts are fragrant and darker in color.
• Remove from oven and transfer hot nuts to heat safe dish.
• Allow to cool and store in an airtight container for up to 6 or 7 days or in your fridge for a month.
• Get out and measure all of your ingredients.
• Add all ingredients to a saucepans and simmer over medium-low heat until slightly thickened; about 5 minutes.
• Allow to cool slightly, then serve if desired.
• Store in mason jar or in an air tight container inside your fridge.
• Serve over french toast or pancakes and more!

CINNAMON SWIRL COFFEE CAKE

Steps:

• Preheat the oven to 350°.
• Butter and flour the tube pan (10-inch).
• Make the cake: Put the butter and sugar in a bowl and cream together using the electric mixer on medium speed until fluffy, about 5 minutes.
• Scrape down the bowl.
• Add the vanilla and eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl again.
• In another bowl, whisk together the flour, baking powder, baking soda and salt.
• Add this mixture to the butter mixture in thirds, alternating with the sour cream.
• Beat for 45 seconds after each addition, and begin and end with the flour mixture.
• Pour the batter into the prepared tube pan.
• Make the syrup: In a small bowl, stir together the melted butter, sugar, and cinnamon.
• Drizzle the syrup over the batter and with the blade of a knife or a skewer, swirl the syrup through the batter.
• Make the streusel: In a bowl, combine the sugar, cinnamon, and pecans.
• With a pastry cutter, cut in the butter, a few pieces at a time, until the mixture resembles coarse crumbs.
• Scatter the streusel over the batter in the pan.
• Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
• Remove the pan from the oven to a wire rack to cool for 15 minutes.
• Serve warm or at room temperature.