Toast the pecans: Add 1 cup chopped pecans to a dry skillet over medium heat. Stir often for 4–6 minutes, until fragrant and a shade darker. Don’t walk away—nuts can burn fast.

Add butter: Drop in 1 tablespoon unsalted butter and stir to coat the pecans for 30–60 seconds. You’re aiming for glossy, toasty nuts with a buttery aroma.

Warm the dairy: In a saucepan, combine 1 cup milk and 1 cup heavy cream. Heat over medium-low until steaming, not boiling.

Sweeten and season: Stir in 3 tablespoons brown sugar, 1–2 tablespoons maple syrup (optional), 1 teaspoon vanilla extract, a pinch of salt, and a small pinch of cinnamon if using. Whisk until dissolved.

Steep with pecans: Add the warm, buttered pecans to the saucepan. Reduce heat to low and let the mixture steep for 10 minutes, stirring occasionally. Keep it below a simmer to avoid curdling.

Blend for extra flavor (optional but recommended): Use an immersion blender to pulse a few times, or transfer to a blender and blend briefly. This releases more nut flavor into the creamer.

Strain: Pour the mixture through a fine-mesh sieve or nut-milk bag into a clean jar. Press on the solids to extract every drop. Discard or save the pecan bits for oatmeal or yogurt.

Cool and store: Let the creamer cool to room temperature, then cover and refrigerate. Shake before each use.