Texas Butter Pecan


A buttery, nutty Texas butter pecan coffee creamer with toasted pecans, warm vanilla, brown sugar richness, and a cozy hint of cinnamon. Rich, smooth, and absolutely ready to make your coffee feel like it put on boots and got fancy.

Ingredients

  • 2 cups heavy cream

  • 1 cup light brown sugar, packed

  • 2 tablespoons unsalted butter

  • 1 1/2 teaspoons vanilla extract

  • 1 teaspoon butter extract

  • 1/2 teaspoon pecan extract

  • 1/4 teaspoon maple extract, optional

  • Pinch of salt

  • Pinch of cinnamon

  • 1/3 cup chopped pecans

Instructions

  1. Toast pecans — Toast the chopped pecans in a dry skillet over medium-low heat until fragrant. Add the butter and stir until melted.

  2. Make the base — Pour in the heavy cream and add the light brown sugar. Stir until dissolved, then let steep over low heat for 5–10 minutes.

  3. Remove from heat — Take the pan off the heat.

  4. Add flavor — Stir in the vanilla extract, butter extract, pecan extract, optional maple extract, salt, and cinnamon.

  5. Strain & bottle — Strain out the pecans, let cool, then bottle and refrigerate. Use within 5–7 days. Shake before using.

Tips

  • Do not boil the cream.

  • Shake before using.

  • Refrigerate after bottling.

  • Toast the pecans gently; burnt pecans go from “cozy bakery” to “campfire regret” real quick.

Creamsmiths Notes
This creamer is rich, buttery, and deeply nutty, with toasted pecan flavor up front and a creamy brown sugar finish. The vanilla and butter extracts round out the dessert-style richness, while the optional maple extract adds a little extra warmth without taking over.

Pairs especially well with a smooth, nutty, balanced medium roast coffee.