The Secret to a Perfect Pecan Pie
In an exclusive conversation, Duff Goldman, known for his role on “Ace of Cakes,” revealed a surprising tip that can elevate the quality of pecan pies. This revelation came about by pure chance. When asked if he was planning to make any pies for his upcoming Thanksgiving gathering, Goldman couldn’t resist sharing a secret: “I’ll let you in on a secret, and I just discovered this last year, but I found that the real trick to a delicious pecan pie is don’t use corn syrup. Use golden syrup.”
For those who are used to traditional Southern recipes, this might come as a bit of a surprise. However, Goldman is firm in his belief that golden syrup is the superior choice. Many pecan pies typically call for corn syrup, and even in earlier versions of his own recipe, he used it as well. But now, he’s made the switch.
Goldman recalls how he realized the importance of the syrup. He said, “As soon as I took a bite, I was instantly transported to when I was a kid, and I remember that is what pecan pie is supposed to taste like. It’s not gloopy. It’s not cloyingly sweet. Corn syrup has almost a petroleum consistency to it. Corn syrup is great for some stuff, but I find that if you’re going to make a pecan pie, golden syrup is the way to go.”
What Is Golden Syrup?
While many Americans may not be familiar with golden syrup, it is quite popular in the U.K. and Australia. One of the most well-known brands is Lyle’s Golden Syrup, which is recognized by over 85% of Brits. This brand, considered England’s oldest, has been around since 1885 and can be found in Europe and some U.S. grocery stores. Its classic label, which remained largely unchanged until 2024, features a gold lion on a green background, making it easy to identify. Today, you can find it in a squeeze bottle, jug, or the iconic Lyle’s Golden Syrup tin on Amazon.
The origins of golden syrup likely date back further than Lyle’s, with records showing its presence in the South Australian Register as early as 1840. While the production method has evolved slightly, it still starts with cane sugar. Originally a byproduct of sugar refinement, the process now involves splitting sugar molecules into fructose and glucose, then blending them with sucrose to create a partially inverted syrup with a deep, golden color. Unlike honey, it doesn’t crystallize and offers a rich, sweet flavor that makes it ideal for baking, especially for pecan pies.
How to Use Golden Syrup in Pecan Pies
When preparing a pecan pie, precise measurements and cooking times are crucial. However, swapping out corn syrup for golden syrup is surprisingly straightforward. At the stage where you would normally heat the butter, sugar, and corn syrup on the stove, simply substitute golden syrup in equal amounts. Then, proceed with your preferred pecan pie recipe as usual. Additionally, golden syrup can be used to make other treats, such as homemade Werther’s Originals in the microwave.
If you can’t find golden syrup locally, there are online recipes that can help you make it yourself. For those who can’t locate it, Goldman suggests an alternative: “If you can’t find it, you can also take out a third or maybe even a fifth of your corn syrup and add a little maple syrup, but too much is too much. If it’s all maple syrup, it’s too much, but if you replace a small percentage of your corn syrup, that’ll thin it out a little bit and also give it a more interesting flavor.”
