Maple Pecan Sauce ( makes about 1 cup sauce)
Maple Pecan Latte (for 1 cup Latte)
Add the maple syrup, brown sugar, heavy cream, unsalted butter, and vanilla extract to a saucepan and heat over medium heat. Whisk until all sugar is dissolved.
Now cook on medium-high heat until bubbles start to form. Stir continuously to make sure it does not stick to the pan. The sauce is done when the mixture is thick enough to coat the spoon. Remove from heat and stir in the pecan butter, condensed milk, and salt.
To make the latte, mix the 2-3 tablespoons of maple pecan sauce with espresso shots. Then add steamed frothy milk and top with whipped cream and chopped pecans.
Note: You can store the apple pecan sauce in the refrigerator for up to 1 week.