In a small saucepan, over medium heat, boil the water and add the sugar. Stir the mixture until the sugar dissolves, then add pecans and stir. 

Reduce the heat and simmer for 5 minutes without stirring. Next, add the butter pecan extract or maple flavoring and the butter and stir until well mixed. Cook, mixing steadily until it comes to a boil. After it has cooked, cool it to room temp.

Then store it in an airtight container in the fridge until you are ready to use it. Store in the fridge for up to two weeks.

Drizzle caramel sauce around a tall glass. Add water and Javvy Coffee Concentrate. Stir.

To make the caramel butter pecan cream, drizzle caramel sauce, half and half and butter pecan syrup on a container, and mix with a milk frother until it has a creamy or foamy consistency. 

Top the coffee with the caramel butter pecan cream and add more caramel sauce drizzle if desired. Fill the cup with ice, if desired.