I’m super excited to share this recipe with you all! When I was about to attempt to make caramel using maple syrup, I’m not gonna lie, I was pretty terrified! The part I was worried about the most when making this caramel was that I really didn’t want to end up burning the maple syrup because nobody likes burnt caramel, right?! Once it all came together, I was pretty excited about it!
When picking out a pot, make sure to use a medium sized pot because sometimes the caramel will bubble up when adding in the ghee and coconut milk. The key to making this maple pecan caramel is to make sure that you don’t ever take your eyes off of it! Have all the ingredients already ready to go from the start that way you don’t risk burning the caramel. Also, make sure to use a heat-proof utensil (I used a silicone spatula) to stir the caramel with and stir carefully that way the caramel doesn’t splatter. The sugar is very hot, so stirring carefully is important.
You only need 5 simple ingredients for this recipe! Make sure to use 100% pure maple syrup and not pancake syrup. The pancake syrup tends to have a bunch of other sugars or additives in it. The vanilla bean ghee I used is the Fourth & Heart brand. If you don’t have vanilla bean ghee, you can use regular ghee or butter if you tolerate dairy. You’ll also need to add in 1/2 tsp vanilla extract. I love toasting my pecans because it just intensifies the flavor and honestly is just delicious! I just toast them on a pan until they become fragrant. I seriously always end up eating a good handful when I make them because they are addicting!
This maple pecan caramel is dangerously delicious! I’m pretty sure I had a couple of spoonfuls of this caramel when I was making it (don’t judge!). You can use it in so many different ways! You can use it as a topping for ice cream, banana bread, pancakes, waffles, cookies, pie, dark chocolate, so many options!
- 1/2 cup pure maple syrup (not pancake syrup)
- 1 tbsp vanilla bean ghee *
- 1/4 cup full-fat coconut milk
- pinch of sea salt
- 2 tbsp toasted pecans, chopped
- Place maple syrup in a medium sauce pot and heat on medium heat.
- Let syrup come to a boil, then reduce heat to a simmer.
- Let it simmer for about 10 minutes.
- Swirl the pan around every so often that way syrup doesn’t burn.
- Once the syrup smells toasty, has reduced by half, and has thickened, carefully add in 1 tbsp vanilla bean ghee and stir continuously.
- Once well incorporated, add in the coconut milk and stir.
- Add in the sea salt and let the caramel simmer for about 1 to 2 minutes more while stirring.
- Remove from heat and continue stirring for about a minute or two (if using regular ghee or butter, add in the vanilla extract).
- Add in the chopped pecans and let the mixture cool down and thicken.
- Store in a jar in the fridge until ready to use!
*If using normal ghee or butter, add in 1/2 tsp of vanilla extract.
The caramel will solidify in the fridge, so microwave or reheat in a pan to liquify the caramel!