How to Substitute Agave Nectar

Agave nectar is a syrupy liquid made from the sap of the core of the agave, a succulent plant native to Mexico. Although advocates promote agave nectar as a natural sweetener, the nectar is actually more processed than honey, though less than high-fructose corn syrup, according to Glenda Kinder of the University of Missouri Extension. The caloric value is approximately the same as sugar, but because agave nectar is sweeter, less is required to sweeten a cup of tea or coffee. You can substitute agave nectar for nearly any sweetener, but cooking and baking with agave syrup may require tinkering.

Measuring cup

Instructions

- 1
  Substitute 2/3 cup of agave nectar for each cup of granulated sugar or brown sugar. Reduce the amount of liquid in the recipe by 1/4 to 1/3 cup for recipes that call for granulated sugar, and approximately 1/4 cup for recipes calling for brown sugar. Brown sugar has a slightly higher moisture content than granulated sugar.
- 2
  Substitute equal amounts of agave nectar for honey. Agave nectar has a mild, neutral taste that won't negatively affect the flavor of your recipe.
- 3
  Pour agave nectar straight out of the bottle on pancakes -- you can substitute it one-for-one for maple syrup.
- 4
  Substitute 1/2 cup to 1/3 cup of agave nectar for every cup of brown rice syrup. Adjust your recipe by increasing any other liquids by 1/4 to 1/2 cup. Use 1/2 cup of agave nectar for each cup of corn syrup. Agave nectar, which won't crystallize, makes an effective substitute for brown rice syrup or corn syrup.
- 5
  Reduce cooking temperatures by 25 degrees Fahrenheit, and baked foods containing agave nectar will brown quickly. Keep an eye on baked goods, and extend the baking time if necessary.

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