This Homemade Pecan Extract recipe is simple, perfect for baking and great for gift giving. Just two ingredients—vodka and pecans — 10 minutes of prep and a little time for the ingredients to infuse; are all you need to make pecan extract. Perfect for butter pecan ice cream, simple syrup for lattes, coffees, cookies and cakes.
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We use our pecan extract in our vegan butter pecan ice cream recipe, making simple syrup for coffees and lattes; and in cookies, cheesecakes, buttercreams, whipped creams and cakes too.
A good extract makes all the difference in the world; especially in recipes with only a few ingredients in them. The cold extraction technique involves letting the ingredients soak in alcohol for an extended period without any heat but results in a more complex flavor profile even though it takes longer to make. We use homemade pecan extract any where we would use store-bought extracts.
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A Note on Butter Pecan Extract
Extract vs. Flavoring - the difference between extracts and flavoring?
Extracts are made by placing food; for example, pecans, vanilla beans, lemon zest, herbs and spices, fruit or nuts in alcohol. This process extracts flavor compounds from the raw ingredients into the liquid to give you an extract. Nothing else should be added to an extract for it to be a pure extract. Extracts is required by the FDA to contain 35% alcohol by volume.
A flavoring like Butter Pecan is a synthetic substance created to mimic natural flavors. If you notice in the stores unlike vanilla you don't see Butter Pecan extract from brands like Nielsen-Massey or Penzey's but rather Butter Pecan flavoring with artificial flavorings, colors and or preservatives .
Is It Worth Making Your Own Extract?
In our opinion yes. You don't get any artificial flavors and extra additives. And homemade extract have a richer and more complex taste than store-bought flavoring.
- Quality ingredients - no extra ingredients like additives, artificial or synthetic flavorings, water, corn syrup and colors.
- Simple to make - it doesn’t get easier than two ingredients and a sanitized container. It’s really about the ratio’s and time to let Mother Nature do her magic.
- Cheaper - for pecan extract its actually a little more expensive because you're getting real extract and not a flavoring.
How To Use
Homemade pecan extract can elevate a variety of recipes. Here are a few of our favorite ways:
- Vegan Butter Pecan Ice Cream
- Praline-inspired frostings
- Sweet potato casserole
- Make a simple syrup for coffees and lattes.
- Pancake and waffle batter's
- Granola
Really you can use anywhere you’d use store-bought extract.
Key Ingredients And Substitutions
Vodka 80 proof - alcohol is used as a base for all extracts because it is colorless, flavorless, easy to infuse with flavors and alcohol doesn’t spoil. Brands like Tito’s are good.
You can also use different types of alcohol for substitutes like: bourbon (warm, smooth and slightly sweet), brandy (rich, warm flavor) or rum (subtle sweetness) for a richer, darker flavor and aroma.
Food grade glycerin as an extract base - glycerin, a sugar alcohol, is a non-ethanol alternative to grain alcohols for extracts. It safely preserves flavors, colors, and aromas without intoxicating effects, making it ideal for those avoiding alcohol. With over 55% glycerin, the product is naturally self-preserving, making it excellent for long-term storage and baking or cooking applications. Combine three parts food-grade glycerin to one part distilled water in place of alcohol.
Raw pecans - pecans are a staple of southern cuisine, cherished for their buttery nutty flavor. Use fresh, raw pecans with a uniform color and no cracks or mold. Using high-quality pecans ensures your extract captures their full, natural flavor. Shelled pecans save time.
Equipment
Sterilized Glass Bottles - you need jars with tight sealing lid. Clean sterile pint container (darker bottles are great to protect the extract from light and heat).
Sterilized Repurpose Bottle - Alternatively (Tito’s has a 200ml and 375ml bottle) you can repurpose the glass bottle of the vodka you just purchased to make this recipe. Remove a small amount of vodka from bottle to make room for pecans.
Fine Mesh Strainer or cheesecloth – You’ll need a strainer or cheesecloth to strain out the pecans.
Expert Tip
- Gifting homemade extract for the holidays is always a great idea.
- Plan ahead. When making homemade pecan extract, it's essential to plan ahead. While it can be used after 6 to 8 weeks. Aim for a longer infusion time of 12 to 16 weeks allowing for optimal flavor development.
- It’s a good idea to have two bottles in rotation. As one depletes, you'll always have a steady supply of homemade pecan extract on hand. Remember, patience is key to achieving the best results.
Step by Step Instructions
Step 1: Wash and sterilize jars and lids. Sterilize the bottles by dipping them in a large pot of boiling water. Set aside.
Step 2: Roughly chop the pecans or use a food processor to break them into smaller pieces. This helps release their oils and intensifies the flavor of the extract.
Step 3: Place the chopped pecans into the glass jar. Pour in the vodka (or glycerin) until the pecans are fully submerged. Seal the jar tightly. (Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.)
Step 4: Store the jar in a cool, dark place (like a pantry) for 6–8 weeks. Shake the jar gently every few days to help the infusion process.
Step 5: After 6–8 weeks, strain the liquid through a fine mesh strainer or cheesecloth to remove the pecans. Transfer the pecan extract into a clean, dark glass bottle for storage. (For a stronger flavor, extend the infusion time to 12 weeks.)
Store the pecan extract in a cool, dark place.
Storage
Store extract out of direct sunlight. In a cool, dry, and dark place to maintain its flavor. Avoid extreme temperatures, moisture, and direct sunlight to prevent flavor degradation.
Important Note: Make sure the pecans are always covered with vodka to avoid mold growth.
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📖 Recipe
Pecan Extract Recipe
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Equipment
- 1 Pint-sized glass jar with a tight-fitting lid
- Fine Mesh Strainer or cheesecloth - to strain out the pecans.
Ingredients
- 1 cup Raw pecans - chopped
- 2 cups Vodka 80 proof (32 ounces) - (or food-grade vegetable glycerin for a non-alcoholic version)
Instructions
Prep
- Wash and sterilize jars and lids. Sterilize the bottles by dipping them in a large pot of boiling water. Set aside.
Prepare the Pecan
- Roughly chop the pecans or use a food processor to break them into smaller pieces. This helps release their oils and intensifies the flavor of the extract.
Combine the Ingredients
- Place the chopped pecans into the glass jar. Pour in the vodka (or glycerin) until the pecans are fully submerged.
Infuse the Extract
- Seal the jar tightly. (Use a little extra vodka, if needed, so the pecans are fully submerged. Shake a few times.)
Strain and Store
- Store the jar in a cool, dark place (like a pantry) for 6–8 weeks. Shake the jar gently every few days to help the infusion process.
- After 6–8 weeks, strain the liquid through a fine mesh strainer or cheesecloth to remove the pecans. Transfer the pecan extract into a clean, dark glass bottle for storage. (For a stronger flavor, extend the infusion time to 12 weeks.)
Storage
- Store extract out of direct sunlight. In a cool, dry, and dark place to maintain its flavor. Avoid extreme temperatures, moisture, and direct sunlight to prevent flavor degradation.Important Note: Make sure the pecans are always covered with vodka to avoid mold growth.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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