• Brew espresso into a heat-proof glass. Stir in pecan syrup.
• Steam and froth milk. You can either steam 1 cup of milk on the stovetop/in the microwave and froth ¼ cup milk in an electric frother or with a handheld frother/whisk OR steam and froth all the milk together in a mason jar or heat-proof container (see notes for how-to).
• Pour steamed milk into espresso and top off with frothed milk.
• Sprinkle pecan crunch topping over the froth.

Pecan Syrup

• In a saucepan over medium heat, add chopped pecans in a single layer to ensure even heating (note: you can toast nuts for pecan crunch topping here, too). Let nuts toast, while you stir or shake saucepan frequently to toast nuts without letting them burn. Toast for about 3-5 minutes, until nuts are darkening and are fragrant. If you're toasting pecan crunch topping nuts, too, be sure to remove ¼ cup of nuts and set aside to cool before next step.
• Add water and sugar to saucepan with nuts and bring mixture to a boil.
• Once boiling, lower heat and let simmer for about 10 minutes, until mixture has thickened a bit.
• Remove from heat and stir in salt if you used unsalted pecans. I recommend letting the syrup rest for about 30 minutes to let the pecan flavor continue to steep into the syrup. Then, strain the mixture into a bowl, leaving the nuts behind (I recommend saving them for snacking or topping ice cream with!).
• Keep mixture in bowl or transfer into a mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.

Pecan Crunch Topping

• Toast pecans (you can either do this in saucepan with syrup nuts or in toaster oven or conventional oven at 350 degrees) until they're beginning to darken and get fragrant. Keep your eye on them as they can burn quickly. They'll likely take between 3-5 minutes in saucepan or toaster and 5-7 minutes in conventional oven at 350. Let cool.
• Add cooled pecans to a food processor or blender and blend and crush into coarse pieces (you can also put the pecans in a small bag and use a mallet or rolling pin to to crush them).
• Put crushed pecans in a bowl and mix together with granulated sugar. Mix in salt if pecans are unsalted. Store in an airtight container at room temperature.