Pecan Extract Recipe
This Homemade Pecan Extract is a simple and rewarding process and perfect for gifting. Just two ingredients—vodka and pecans — and 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 and coffees, cookies and cakes.
Servings: 2 cups
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 - unsalted and chopped
- 2 cups Vodka 80 proof (16 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.
