Agave nectar

Agave nectar is made from the sap of the agave plant, which tequila drinkers should be familiar with. The agave sap is cooked down to a syrup until the correct hue is achieved in order to prepare it for eating. Then it is bottled for use as a sweetener or, in this case, a low-glycemic-index alternative to brown sugar. Agave nectar comes in various color grades, and if at all possible, go for the darker syrup to get the flavor of brown sugar. Agave nectar is best used in liquid recipes, such as sauces or beverages, rather than in baked goods.

Because agave nectar is sweeter than brown sugar, less of it is required in a recipe when using it in place of the latter. Spiceography advises using 2 3 cups of agave nectar for each cup of brown sugar included in a recipe. If you have granulated sugar in the cupboard, you may also make homemade brown sugar using agave nectar. If the recipe calls for light brown sugar, mix 1 cup of granulated sugar with 1 tablespoon of agave nectar. Increase the nectar by two as a substitution for dark brown sugar.