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    Home > Recipes > Drinks > Flavored Syrups

    Chestnut Praline Syrup

    Published: Nov 6, 2023 · Updated: Apr 4, 2025 · by Veronika Sykorova · This post may contain affiliate links · 15 Comments

    4.1K shares
    Jump to Recipe·Print Recipe·5 from 10 reviews
    Chestnut Pecan syrup cooking in a small pot on the stove.

    This Chestnut Praline Syrup is made with just 5 ingredients, and it's the perfect latte syrup for winter and especially for Christmas! Add it to coffee, cocktails, or drizzle over pancakes, waffles, or any desserts!

    Dark brown chestnut praline syrup in a glass jar with a glass lid and Christmas ornaments in the background.
    Jump to:
    • Why You'll Love This Chestnut Praline Syrup
    • Ingredients
    • Variations and Substitutions
    • Step-by-Step Instructions
    • Serving Suggestions
    • Storing
    • FAQs
    • Similar Recipes
    • 📖 Recipe

    Why You'll Love This Chestnut Praline Syrup

    The ultimate winter latte syrup - The combination of nutty pecan flavor and roasted chestnuts is perfect for both hot and cold lattes. It's definitely up there for me with gingerbread and peppermint. This syrup adds a little holiday magic to even the simplest oat milk latte. Try it in this comforting Chestnut Praline Latte!

    Just like Starbucks - This syrup is inspired by Starbucks Chestnut Praline Syrup they use during Christmas. With homemade syrup, you can make your favorite latte in the comfort of your own home during the holiday season or any time of the year. Making your own syrup is easy, cheaper, and you know exactly what's going into it. No natural or artificial flavors. Just real food, cane sugar, and water!

    Easy and simple - This syrup calls for just a few simple ingredients, and it takes less than 30 minutes to make!

    Versatile - You can use the syrup in drinks like lattes, hot chocolate, and cocktails but you can also drizzle it over pancakes, waffles, ice cream, or any dessert!

    Dark brown syrup being poured into a glass jar with a black label that says chestnut praline syrup with christmas ornaments in the background.

    Ingredients

    • Chestnuts - I like buying peeled roasted chestnuts that usually come in 100g packages because they're super easy to use. I roast the chestnuts to enhance their flavor. Keep in mind that packaged roasted chestnuts are dark in color, soft, a little mushy, and wet when you open the package. This is not a quality issue, they always look like this!
    • Pecans - Look for unroasted raw pecans. You'll roast them in the oven with the chestnuts so they need to be plain without any sugar or flavors.
    • Brown sugar - You can use regular cane sugar here but I like brown sugar to give the syrup a little more molasses flavor. The syrup I made for this Starbucks Chestnut Praline Latte is made with a mix of cane sugar and dark brown sugar but using just regular brown sugar makes the recipe simpler.
    • Vanilla - Vanilla extract balances all the flavors here, you only need a little bit. You can also use vanilla bean paste or the seeds from a dried vanilla bean.
    • Sea salt - I highly recommend adding a pinch of sea salt to the syrup. Salt balances out the sweetness really well and makes all the other flavors stand out more.
    Pecans, brown sugar, and chestnuts laid out on a grey background in white bowls with text overlay.

    Variations and Substitutions

    • Sugar-free - You can use a sugar-free substitute instead of brown sugar if you'd like. Keep in mind that the type of sugar you use might change the flavor of the syrup.
    • You can make the syrup with just chestnuts or with just pecans if you don't have enough of both. I also have a recipe for Butter Pecan Syrup with just pecans!

    Step-by-Step Instructions

    1. Preheat your oven to 350F (175C).
    2. Spread the pecans and chestnuts on a baking sheet and roast in the oven for 10 minutes. Keep an eye on them to make sure they don’t burn.
    3. Take the pecans and chestnuts out of the oven and chop them into small pieces.
    Pecans and chestnuts being roasted on a baking sheet on the left and the two chopped up on a wooden cutting board on the right after roasting.

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    1. Add to a medium saucepan with brown sugar and water.
    2. Bring the mixture to a boil, stirring constantly until the sugar dissolves to make sure it doesn’t burn.
    3. Lower the heat to a simmer and cook for 10-15 minutes.
    4. Take the syrup off the heat and stir in vanilla extract and sea salt. Allow to cool slightly before straining.
    Chestnut Pecan syrup cooking in a small pot on the stove.
    1. Strain the syrup through a fine mesh strainer into a large measuring cup and pour it into a glass jar.
    2. Wait till the syrup is fully cooled before closing with a tight-fitting lid. Store in the fridge.
    Chestnut pecan syrup being strained through a fine-mesh strainer and poured into a glass jar.

    Serving Suggestions

    • Coffee - You can add this syrup to hot or iced coffee drinks, cold brew, espresso, or any latte. Try it in this Starbucks-inspired Chestnut Praline Latte or in a Iced Brown Sugar Oat Milk Shaken Espresso instead of the classic brown sugar syrup. You can also use the syrup in this Iced Cinnamon Dolce Latte instead of the cinnamon syrup but it also goes great combined with it!
    • Hot chocolate - Try adding the syrup to this Vegan Hot Chocolate or this Christmas Spiced Hot Chocolate.
    • Cocktails - Chestnut praline syrup would be delicious in this Creamy Espresso Martini or this Tequila Espresso Martini.
    • On food - You can drizzle the syrup on pancakes, waffles, french toast, ice cream, or any dessert. Try it on these Apple Ring Pancakes or these 3 Ingredient Banana Oat Pancakes.

    Storing

    Fridge: Store the syrup in an airtight jar in the fridge for up to two weeks.

    Freezer: You can also store the syrup in the freezer in a freezer-safe container for up t 3-4 months. The syrup never freezes completely solid so it should be easy to use straight from the freezer but you can also defrost it in the fridge for an hour or so to make it liquid again.

    FAQs

    What is the best store-bought syrup alternative?

    ​My go-to brands of syrup are Monin and Torani.

    Can I use fresh chestnuts?

    Yes, you can but I prefer using pre-roasted chestnuts because it makes preparing the syrup so much easier. If you're using fresh chestnuts, you have to score them, roast them, and peel them before starting the recipe. You can find pre-roasted chestnuts at your local grocery store, Trader Joe's, Whole Foods, or Amazon.

    Dark brown chestnut praline syrup in a glass jar with a glass lid and Christmas ornaments in the background.

    Similar Recipes

    If you're looking for more syrups you can make at home for lattes, drinks, or cocktails, check out the four below. The chocolate one doubles as a chocolate sauce! To see all the latest ones, head over to Flavored Syrups.

    • Chocolate Simple Syrup
    • Apple Brown Sugar Syrup
    • Hibiscus Simple Syrup
    • Blueberry Simple Syrup

    ⭐⭐⭐⭐⭐
    Have you tried this Chestnut Praline Syrup? Please leave a star rating and let me know how it went in the comments below!

    Hungry for more? Grab my free 10 Best Homemade Starbucks Drinks, and don't forget to follow me on Pinterest and Instagram!

    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Dark brown chestnut praline syrup in a glass jar with a glass lid and a black label with the name of the syrup on the side of the glass.

    Chestnut Praline Syrup

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
    • Author: Veronika Sykorova
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 minutes
    • Yield: 1 ⅓ cup 1x
    • Category: Syrup
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Save Recipe Recipe Saved

    Description

    This chestnut praline syrup is made with just 5 ingredients and it's the perfect latte syrup for winter and especially for Christmas! Add to coffee, cocktails, or drizzle over pancakes! 


    Ingredients

    Units Scale
    • 1 cup raw pecans
    • 100g peeled roasted chestnuts (8 chestnuts, approximately ½-3/4 cup)
    • 1 ¼ cup brown sugar
    • 1 ¼ cup water
    • 1 tsp vanilla extract
    • ⅛ tsp sea salt

    Instructions

    1. Preheat your oven to 350F (175C).
    2. Spread the pecans and chestnuts on a baking sheet and roast in the oven for 10 minutes. Keep an eye on them to make sure they don’t burn.
    3. Take the pecans and chestnuts out of the oven and chop them into small pieces.
    4. Add to a medium saucepan with brown sugar and water.
    5. Bring the mixture to a boil stirring constantly until the sugar dissolves to make sure it doesn’t burn.
    6. Lower the heat to a simmer and cook for 10-15 minutes.
    7. Take the syrup off the heat and stir in vanilla extract and sea salt. Allow to cool slightly before straining.
    8. Strain the syrup through a fine mesh strainer and pour into a glass jar.
    9. Wait till the syrup is fully cooled before closing with a tight-fitting lid. Store in the fridge.

    Equipment

    Baking sheet

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    Notes

    The syrup makes about 1 ⅓ cup of syrup which yields about 10 servings if you use 2 tablespoon per serving.

    The syrup will keep in the fridge for up to 2 weeks. 

    Nutritional info is calculated without pecans and chestnuts as those get discarded. You don't have to toss them though. I like storing them in the fridge for up to a week and adding them to oatmeal, smoothie bowls, or snack on them. You can also freeze them for longer storage.

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    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

    More Flavored Syrups

    • Dark yellow syrup in a glass jar with a black embossed label that says lime simple syrup.
      Lime Simple Syrup
    • Orange colored lemon syrup in a tall glass jar with a black embossed label.
      Lemon Simple Syrup
    • Orange syrup in a tall glass jar with a black label that says orange simple syrup.
      Orange Simple Syrup
    • A glass jar with dark brown syrup with a black embossed label that says butter pecan syrup.
      Butter Pecan Syrup
    4.1K shares

    Comments

    1. Sarah James says

      November 06, 2023 at 1:28 pm

      Your chestnut praline syrup looks well worth making. We've picked a basketful of chestnuts this weekend, looking forward to roasting some for your syrup.

      Reply
    2. Marta says

      November 07, 2023 at 6:27 pm

      I used this praline syrup to make a bananas foster daiquiri and it was so tasty! This is such a genius recipe idea!

      Reply
    3. Kathryn says

      November 09, 2023 at 6:35 pm

      Obsessed with this! I love pouring this one top of pancakes and waffles- it makes such a treat! Great recipe!

      Reply
    4. Eden says

      November 09, 2023 at 10:38 pm

      Sweet and delish! Starbucks who?

      Reply
    5. Tammy says

      November 10, 2023 at 4:27 pm

      Oh what a wonderful idea! This is the ultimate holiday syrup to use in drinks :D Could you possibly let the syrup cool enough and then blend the nuts into it for a thicker kind of sauce? Though I do love the idea of saving the nuts for cereals!

      Reply
    6. Dennis says

      November 10, 2023 at 9:38 pm

      I would love to try your chestnut syrup it sounds delicious! Thanks for sharing it with us.

      Reply
    7. Tristin says

      November 11, 2023 at 9:43 pm

      YUM! This syrup is soooo good. I tried it for the first time drizzled over ice cream. But, tomorrow I’ll be make a latte with it.

      Reply
    8. Sean says

      November 12, 2023 at 12:25 am

      I am allergic to pecans so I made it with walnuts and this was perfect for my morning coffee.

      Reply
    9. Jacqueline Debono says

      November 12, 2023 at 12:41 pm

      I made this syrup with fresh chestnuts as we have a lot of those available at the moment. So, I roasted and peeled a whole lot and used some to make this syrup. It turned out so good. So far I've added it to latte and pancakes! Yum!

      Reply
    10. Claire says

      November 12, 2023 at 4:18 pm

      My partner is such a sucker for praline so I was super excited to come across your recipe. I made your syrup and served it in their coffee this morning and it was an absolute hit.

      Reply
    11. Kathy S. says

      October 02, 2024 at 5:29 pm

      We have multiple chestnut trees on our property, and I discovered a site featuring a chestnut praline syrup recipe. I enjoy the Chestnut Praline latte from a popular coffee shop, but it’s only available during the holidays, and I prefer a sugar-free option.

      I prepared your recipe using Swerve brown sugar, and I’m thrilled with the flavor of this syrup—its aroma is simply divine. I incorporated the strained chestnuts and pecans into my oatmeal, and I plan to top brie cheese with the strained nuts and some of this syrup as well.

      I used the instant pot to make the process faster and easier.

      Thank you for taking the time to experiment and create this recipe and for sharing it with us. I mentioned your site on my blog and will share your info on my facebook page.

      Reply
    12. Natalie says

      December 14, 2024 at 10:46 am

      I have never worked with fresh chestnuts before. I am confused by the ingredient list saying the chestnuts need to be peeled and roasted but then in the instructions it says to roast the chestnuts and pecans together for ten minutes. I've watched videos on roasting chestnuts which involve soaking them in water for two hours and then adding heat in some way to peel and then you roast them, the consensus seems to be for 20 minutes. So where would the pecans be brought into this process? the last 10 minutes? I'd appreciate any help. I love this syrup and I am excited to make this recipe! Thanks!

      Reply
      • Veronika Sykorova says

        December 15, 2024 at 11:39 am

        Hey Natalie, I'm sorry about the confusion! The chestnuts I use in the recipe are already bought cooked. I just roast them for some roasted flavor. I've never used fresh chestnuts still in the shell for this recipe. I buy them bagged which are already roasted or cooked in some way. You can find them in most grocery stores or online like Amazon - for example these roasted chestnuts (affiliate link)
        If you only have fresh whole chestnuts available, you will have to score them and roast them in the oven first (or prepare them some other way that lets you peel them). Then you can roast the pecans on their own or with the chestnuts and chop both and add to the rest of the ingredients.

        There is an ingredients paragraph in the post explaining the ingredients. Here is what it says about chestnuts: I like buying peeled roasted chestnuts that usually come in 100g packages because they're super easy to use. I roast the chestnuts to enhance their flavor. Keep in mind that packaged roasted chestnuts are dark in color, soft, a little mushy, and wet when you open the package. This is not a quality issue, they always look like this!

        Hope this clears it up! Let me know if you have any other questions.

        Reply
    13. Katherine says

      April 04, 2025 at 9:08 am

      This recipe is delicious! One question, when are you meant to add the vanilla and salt? It doesn't list in the instructions when to add them. I have been adding the vanilla when bringing up to a boil and the salt at the end, but am curious what you intended it to be.

      Thanks!

      Reply
      • Veronika Sykorova says

        April 04, 2025 at 10:59 am

        Hey Katherine, sorry about the confusion, I can't believe I missed that! I've fixed the recipe card.

        I add both the vanilla extract and salt at the end, before straining the syrup. It's not a huge deal if you add it in the beginning, I often do that too with some recipes. It's just recommended to add it at the end of cooking to preserve its delicate flavor that become weaker with heat as the alcohol evaporates.

        If you're using non-alcoholic vanilla extract made with glycerin, it handles heat much better and retains more of its flavor even with high heat like boiling or baking.

        Reply

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    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

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    A photo of a young woman in a white and red striped shirt with a white backround.

    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

    More about me

    Latest Recipes

    • Creamy zucchini soup topped with sourdough croutons and chopped fresh parsley in a white bowl with a spoon in the soup on the right.
      Vegan Zucchini Soup
    • Creamy zucchini risotto garnished with fresh parsley and lemon wedges in a low bowl with a beige rim and with a fork.
      Zucchini Risotto
    • Colorful creamy pasta salad with diced veggies and two lemon wedges in a low bowl with a beige rim and with a fork on the right side.
      Creamy Pesto Pasta Salad
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