Pecan Crunch Topping

1. Preheat your oven to 350F (175C). Prepare a baking sheet lined with parchment paper.
2. Roughly chop pecans and add them to the baking sheet.
3. Melt butter in a small saucepan on the stove and take it off the heat. 
4. Add brown sugar, vanilla extract, and sea salt while it’s still hot and stir until it forms thick paste.
5. Pour the mixture over the pecans and toss to coat well.
6. Bake in the preheated oven for 8-10 minutes.
7. Remove the pecans from the oven and allow to cool and harden for at least 20 minutes.
8. Finely chop the pecan crunch and store it in an airtight container in the fridge.

Pecan Syrup

1. Add brown sugar, finely chopped pecans, and water to a medium saucepan.
2. Bring the mixture to a simmer stirring constantly until the sugar melts to make sure it doesn’t burn.
3. Simmer the syrup for 10 minutes.
4. Take the syrup off the heat and let it cool for 10-20 minutes.
5. Strain the syrup into a bowl or a large measuring cup through a fine mesh strainer.
6. Transfer the syrup to an airtight glass jar and store in the fridge until ready to use. Close with a lid once cool.

Pecan Crunch Oat Milk Latte

1. Fill a tall glass with ice.
2. Pour in milk and pecan syrup.
3. Brew 2 shots of espresso and pour it over the ice and milk.
4. While the espresso is brewing, make cold foam by frothing the oat creamer with a milk frother.
5. Slowly pour the cold foam on top and sprinkle with pecan crunch. Enjoy!