Homemade Toffee Nut Coffee Syrup

If you love those fancy coffeehouse drinks but want to save some money (or just enjoy them in your PJs), this homemade toffee nut syrup is for you!

It’s sweet, buttery, and nutty – just like the one from the coffee shop, but even better because it’s made right in your kitchen.

Drizzle it into coffee, lattes, or even over pancakes for a little extra magic.

Plus, it’s ridiculously easy to whip up!

Let’s get started and bring some cozy coffeehouse vibes to your home.

What You’ll Need

1 cup granulated sugar
1 cup water
2 tablespoons brown sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
1 teaspoon butter (optional, for a richer flavor)
2 tablespoons chopped toasted hazelnuts or pecans

Pro Tips

Toast your nuts first – It makes a world of difference in flavor! Just a quick few minutes in a dry pan on medium heat works wonders.
Adjust sweetness – If you like your syrup less sweet, cut back on the brown sugar slightly.
Strain carefully – After cooking, strain out the nuts if you want a smooth syrup, but don’t toss them! They’re delicious sprinkled on oatmeal or yogurt.
Store properly – Use a clean glass bottle or jar to keep your syrup fresh and pretty!

Tools You’ll Need

Saucepan
Whisk or spoon for stirring
Fine mesh strainer
Glass jar or bottle for storing

Substitutions and Variations

Nut-free option: Skip the nuts and use butter extract instead for that rich flavor.
Different nuts: Swap out hazelnuts or pecans for almonds or walnuts.
Dairy-free: Leave out the butter or use a plant-based alternative.

Make-Ahead Tips

You can make this syrup up to 2 weeks ahead! Store it in the fridge in an airtight container.

Instructions

1. Combine Ingredients

In a small saucepan, combine granulated sugar, brown sugar, and water. Stir until the sugars dissolve.

2. Simmer the Mixture

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 5–7 minutes until slightly thickened. Stir occasionally.

3. Add Flavors

Stir in vanilla extract, almond extract, butter (if using), and the toasted nuts. Simmer for another 2 minutes, then remove from heat.

4. Strain and Store

Carefully strain the syrup through a fine mesh strainer into a clean glass jar or bottle. Let it cool completely before sealing and storing in the fridge.

Leftovers and Storage

Fridge: Store your syrup in an airtight jar or bottle in the refrigerator for up to 2 weeks.
Freezer: Freeze in a small airtight container for up to 3 months – just thaw before using.