Steen's Syrup

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Steen's Syrup Steen's Syrup, a staple of the Cajun table since 1910

🥜🥜 STEEN’S PEANUT BRITTLE 🥜🥜Looking for a classic homemade treat with a little Louisiana sweetness? This old-fashioned p...
10/15/2026

🥜🥜 STEEN’S PEANUT BRITTLE 🥜🥜

Looking for a classic homemade treat with a little Louisiana sweetness? This old-fashioned peanut brittle made with Steen’s Southern Made Syrup is crunchy, sweet and loaded with roasted peanuts! Perfect for sharing during the holidays or anytime you’re craving something sweet. ❤️

🥄 Ingredients:

- 1 cup granulated sugar
- ½ cup Steen’s Southern Made Syrup
- 1 tsp. vanilla extract
- 1 tbsp. unsalted butter
- 1 cup roasted, salted peanuts
- 1 tsp. baking soda

👩‍🍳 Directions:

1. In a small pot, combine the sugar and syrup. Place over medium-high heat and stir to combine.
2. Allow to cook until the sugar dissolves, stirring occasionally.
3. Once the sugar melts, insert a candy thermometer and cook until the mixture reaches 280°F.
4. Stir in the peanuts and continue cooking until the temperature reaches 300°F.
5. Add the vanilla and butter. Stir and cook for 1 more minute, until the butter is completely melted.
6. Remove from heat and add the baking soda. Stir well. The mixture will foam up considerably.
7. Carefully pour the mixture onto a pan lined with parchment paper or a silicone mat. Spread it to no more than a peanut’s thickness.
8. Allow to cool for about an hour. Remove from the pan and break into pieces using the back of a knife.
9. Store in an airtight container.

🍬 Yield: About 1½ pounds

💛 A little Steen’s sweetness makes every bite a taste of Louisiana tradition!

Have you ever made homemade peanut brittle? Tell us your favorite holiday candy in the comments!

Kartchner's in Krotz Springs carries Steen's Syrup ! Stop in and pick some of our HOMESTYLE MOLASSES or Pure Cane Syrup!
10/15/2026

Kartchner's in Krotz Springs carries Steen's Syrup ! Stop in and pick some of our HOMESTYLE MOLASSES or Pure Cane Syrup!

🎄 72 DAYS UNTIL CHRISTMAS! 🎁Our NEW Steen’s Christmas ornaments have arrived in the gift shop! Featuring the iconic Stee...
10/15/2026

🎄 72 DAYS UNTIL CHRISTMAS! 🎁

Our NEW Steen’s Christmas ornaments have arrived in the gift shop! Featuring the iconic Steen’s Pure Cane Syrup cans and a little piece of Abbeville, Louisiana, these ornaments are perfect for your tree, a thoughtful gift, or a keepsake for anyone who loves a taste of home.

🎅 Don’t wait until Santa’s making his list! Stop by our gift shop and pick up yours while they’re available.

From our mill to your tree, it’s the Louisiana way! 🌾🎄

10/13/2026

Steen's Syrup:
better in pecan pie 🥧?
in bread pudding?
or on homemade biscuits?

⚠️ RECIPE ALERT ⚠️ 🍮 SOUTH OF THE BORDER SWEETNESS: STEEN’S FLAN!Whether you’re making it for Sunday dinner or Thanksgiv...
10/13/2026

⚠️ RECIPE ALERT ⚠️ 🍮 SOUTH OF THE BORDER SWEETNESS: STEEN’S FLAN!
Whether you’re making it for Sunday dinner or Thanksgiving, or simply because you deserve something sweet, this recipe is sure to bring a little extra sweetness to the table!

🥄 Ingredients:

- 3 eggs
- ½ cup + 2 tablespoons Steen’s Pure Cane Syrup
- 1 can evaporated milk
- 1 teaspoon vanilla extract
- 1 can condensed milk

Instructions:

1. Preheat the oven to 350°F.
2. Pour ½ cup of Steen’s Pure Cane Syrup into a small pot and boil for 6–7 minutes, or until it reaches 290°F on a candy thermometer.
3. Pour the caramel into the bottom of a 9-inch round cake pan and set aside.
4. Put a pot on the stove with about 3 quarts of water and bring to a boil.
5. In a bowl, whisk the eggs until well scrambled, about 2 minutes. Add the evaporated milk and stir. Add the remaining ingredients and mix well to combine.
6. Pour the custard into the pan on top of the caramel.
7. Place the cake pan inside a larger baking pan large enough for it to sit flat. Cover the custard pan with aluminum foil and place it inside the larger pan.
8. Put the pans in the oven and fill the outer pan with boiling water until it reaches halfway up the sides of the custard pan.
9. Bake for 1 hour.
10. Remove the custard from the oven and chill completely.
11. Run a knife around the edge of the custard. Place a plate on top of the pan and flip it over. The custard should release from the pan.
12. Pour any remaining caramel over the top of the custard. Slice and serve.
: 6–8 servings

Order our recipe book via
www.steenssyrup.com

From Cane to Table, the Louisiana Way. 💛

☕⚜️ HAPPY NATIONAL TRY STEEN’S IN YOUR COFFEE DAY!Have you tried Steen’s Pure Cane Syrup in your coffee instead of granu...
10/13/2026

☕⚜️ HAPPY NATIONAL TRY STEEN’S IN YOUR COFFEE DAY!

Have you tried Steen’s Pure Cane Syrup in your coffee instead of granulated sugar or artificial sweeteners? Add a little Louisiana sweetness to your morning cup!

Steen’s + Louisiana coffee = a match made in the Bayou! 💛

☕ Give it a try and tell us your favorite Louisiana coffee brand!

10/08/2026

What's your favorite recipe that calls for Steen's Syrup?

⚠️ RECIPE ⚠️ Steen’s Southern Pecan Pie 🥧❤️No holiday table or Sunday dinner in Louisiana is complete without a homemade...
10/08/2026

⚠️ RECIPE ⚠️ Steen’s Southern Pecan Pie 🥧❤️

No holiday table or Sunday dinner in Louisiana is complete without a homemade pecan pie—and the secret to that deep, rich, classic flavor is Steen’s Pure Cane Syrup!

Ingredients:

- ¼ cup butter
- 1 Tbsp all-purpose flour
- 1 Tbsp cornstarch
- 1½ cups Steen’s Pure Cane Syrup
- ½ cup sugar
- 2 eggs
- 1 cup pecans
- 1 tsp vanilla
- ¼ tsp salt
- 1 unbaked pie pastry shell

Directions:

1. Preheat oven to 450°F.
2. In a heavy saucepan, melt butter over medium heat. Add flour and cornstarch and stir until smooth.
3. Add Steen’s Pure Cane Syrup and sugar. Bring to a boil and boil for 3 minutes.
4. Remove from heat and allow the mixture to cool.
5. Beat eggs in a bowl, then add them to the cooled mixture along with the pecans, vanilla and salt. Blend well.
6. Spoon the mixture into the unbaked pie shell.
7. Bake for 10 minutes at 450°F.
8. Reduce temperature to 350°F and bake for 30–35 minutes.
9. Remove from oven and place on a rack to cool.

Yields 8 servings.

A little Steen’s. A lot of pecans. And a whole lot of Louisiana tradition. ❤️



⚠️New Recipe Alert⚠️🍪 Steen’s Brown Butter Chocolate Chip Cookiessent to us from one of our followers: Pearce🍪 For thos...
10/06/2026

⚠️New Recipe Alert⚠️
🍪 Steen’s Brown Butter Chocolate Chip Cookies
sent to us from one of our followers: Pearce
🍪 For those with a sweet tooth and a little salt tooth with a healthy kick of fiber!

Ingredients:

1 Tbsp ground flaxseed, mixed with
3 Tbsp whole milk

1 cup unsalted butter, browned and cooled
(Browned, then cooled until no longer warm to the touch)

¼ cup Steen’s Syrup

1½ cups light brown sugar, firmly packed

½ cup granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

3⅓ cups all-purpose flour

2 tsp cornstarch

1 tsp baking powder

1 tsp baking soda

1 tsp Celtic salt

2 cups semisweet chocolate chips (your choice)

Flaky Celtic sea salt, for sprinkling

Instructions

1. Prepare the flax mixture.
In a bowl, mix the ground flaxseed with the milk and stir. Set aside while you brown and cool the butter.

2. Brown the butter.
In a saucepan, melt the butter over medium-low heat. Increase the heat to medium and cook, stirring constantly. The butter will sizzle and pop. Once the popping stops and you notice the butter beginning to turn golden brown—with brown flakes forming on the bottom of the pan—immediately remove it from the heat.

Pour the browned butter into a large heatproof mixing bowl and allow it to cool until it is no longer warm to the touch.

3. Mix the wet ingredients.
Once the butter has cooled, add the flaxseed-and-milk mixture, cooled butter, sugars, egg, vanilla extract and Steen’s Syrup. Stir until well combined.

4. Combine the dry ingredients.
In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.

5. Combine wet and dry ingredients.
Gradually add the flour mixture to the wet ingredients, stirring until completely combined.

6. Add chocolate chips.
Stir in the chocolate chips.

7. Chill the dough.
Cover the bowl with clear plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 3 days.

8. Prepare for baking.
While the dough is chilling, preheat the oven to 350°F. Prepare cookie sheets by lining them with parchment paper.

9. Portion the cookies.
Scoop 2 tablespoons of cookie dough and roll into balls, making them slightly taller than wide. Place the dough balls 2 inches apart on the prepared cookie sheet.

10. Bake.
Bake for 13–15 minutes. The cookies may appear underdone, but the edges should be just beginning to turn golden brown.

11. Finish with sea salt.
Immediately sprinkle the cookies with flaky sea salt.

12. Cool.
Allow the cookies to cool completely on the cookie sheet.

Storage

Store in an airtight container at room temperature for up to 1 week.

Cookie dough may be chilled, scooped and wrapped in plastic wrap, then frozen in an airtight container for up to 6 months.

Recipe Notes

Prep time: 15 minutes

Chill time: 30 minutes

Bake time: 13–15 minutes

Total time: Approximately 58 minutes

Yield: 32 large cookies

⚠️RECIPES ⚠️Available for sale at our website: www.steenssyrup.com 🍯📖 Some recipes are more than recipes. They’re memori...
10/06/2026

⚠️RECIPES ⚠️
Available for sale at our website: www.steenssyrup.com
🍯📖 Some recipes are more than recipes. They’re memories.

The smell of Grandma’s kitchen. A handwritten recipe card. A dish that tastes like home.

That’s the spirit behind the NEW The Story of the Steen’s Syrup Mill and its Famous Recipes.

Our upgraded 120-page book includes 71 pages of Steen’s Family Recipes, along with the story and history of a Louisiana tradition that has been sweetening Southern kitchens since 1910.

It’s spiral-bound to lay flat, has laminated covers, and even includes blank pages for your own family recipes and memories.

Because someday, the recipe you write down might become someone else’s favorite.

A little Louisiana history. A whole lot of sweetness. And plenty of deliciously sticky Steen’s recipes. 🍯

Address

119 N Main Street
Abbeville, LA
70510

Opening Hours

Monday 7am - 12pm
1pm - 4pm
Tuesday 7am - 12pm
1pm - 4pm
Wednesday 7am - 12pm
1pm - 4pm
Thursday 7am - 12pm
1pm - 4pm
Friday 7am - 12pm
1pm - 4pm

Telephone

(337) 893-1654

Website

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