• 3 Tbsp. butter
• 3 Tbsp. coconut oil
• 1/2 cup water
• 1/2 cup allulose
• 1 tsp. maple extract
• 1 tsp. vanilla extract
• 1/2 cup chopped pecans
• 2 Tbsp. half and half
• 1/2 tsp. sunflower lecithin

After chopping your pecans put them in a dry saucepan and lightly toast them, just for a couple of minutes, not enough to make the kitchen smoke up.

Add all the other ingredients (except the sunflower lecithin) after the pecans are slightly toasted.

Cook down to your desired syrup consistency, then vigorously whisk in the sunflower lecithin.

enJOY!