Start by measuring out all your ingredients. Make sure you have everything in front of you; this makes the process smoother, saving you from last-minute hunts through your pantry.

In a medium saucepan over low heat, melt the unsalted butter. Stir it occasionally to ensure it doesn’t burn. Once fully melted, it’s time to move to the next step.

Once the butter is melted, add the dark brown sugar. Stir continuously until the sugar dissolves completely. You want everything to blend well together; this is key for a silky syrup.

Next, add the pecan butter extract and vanilla extract into the mixture. Give it a good stir to combine all the ingredients evenly. The aroma should start to fill your kitchen – it’s absolutely delightful!

Finally, add a pinch of sea salt. Allow the mixture to simmer gently for about 2-3 minutes. You’re looking for a thickening of the syrup here. Keep stirring to avoid any sticky situations.

Remove the saucepan from the heat and let your syrup cool. Once it’s cooled, pour it into a glass jar or airtight container. It can be stored in the refrigerator for up to two weeks.