Maple Recipe

Prepare and measure

Measure out maple syrup, butter, brown sugar, heavy cream, vanilla and salt. Keep butter at room temperature so it melts quickly.

Combine ingredients

In a small, heavy-bottomed saucepan, combine 1 cup maple syrup, 2 tablespoons butter, and 2 tablespoons packed brown sugar. Stir gently to distribute the sugar.

Heat and simmer

Place the saucepan over medium heat. Bring mixture to a gentle simmer, stirring occasionally so the sugar dissolves and butter melts. Once it reaches a simmer, reduce heat to medium-low and let cook gently for 4–6 minutes until it slightly thickens and darkens in color. Do not boil vigorously — maintain a gentle simmer to concentrate flavor without scorching.

Add cream and finish

Remove the pan from heat. Whisk in 2 tablespoons heavy cream until fully incorporated — the glaze will foam and slightly thin then thicken as it cools. Stir in 1 teaspoon vanilla extract and 1 teaspoon fine sea salt. Taste and adjust salt or vanilla as desired.

Cool and store

Let the glaze cool 10–15 minutes at room temperature; it will thicken to a pourable sauce. Use warm for glazing desserts or pancakes, or cool completely and refrigerate in an airtight container for up to 2 weeks. Reheat gently in a microwave or over low heat, stirring to restore pourability.

Toast 1/4 cup chopped pecans or walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned (2–4 minutes). Let cool.

When serving, drizzle the maple glaze over your dish and sprinkle toasted nuts and a pinch (about 1/2 teaspoon) of flaky sea salt for contrast.