Butter Pecan-Infused Simple Syrup

In a small saucepan, boil the water and sugar, and stir until dissolved. Add pecans and stir. Reduce the heat and simmer for 5 minutes without stirring. Remove from heat, add the maple syrup and butter, and stir until well mixed. Let mixture sit at room temperature for 1-2 hours, then freeze for 24 hours until the fat is solidified. Remove from the freezer and strain through a fine strainer and cheesecloth until clear; it may require several passes to remove excess fats. Transfer to a fresh container and store in the refrigerator for up to 2-3 weeks.