If you thought candied pecans couldn’t get any better, buckle up- this recipe takes them to a whole new level. These Long-fermented Sourdough Candied Pecans have the perfect balance of sweet, salty, spiced, and subtly tangy flavors, thanks to an overnight fermentation with sourdough discard. The result? A deeply caramelized, ultra-crispy, and borderline addictive snack that disappears faster than you’d like to admit. Whether you’re topping a salad, garnishing desserts, or just eating them by the handful, these pecans will wreck your self-control in the best way!

Why You’ll Love This Recipe:

Did you know nuts and seeds can benefit from fermentation? Thanks to the fermentation from the sourdough discard, this process kick starts the digestive process breaking down carbohydrates and making these easier on your gut to digest.

This recipe comes together with just a few simple steps, and makes the most addictive Candied Pecans while using up discard instead of tossing it.

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Tools You’ll Need:

Mixing bowl – To combine the ingredients.
Baking sheet – For roasting the pecans to golden perfection.
Parchment paper or silicone baking mat – To prevent sticking and make cleanup easier.
Measuring cups and spoons or a food scale- To measure ingredients
Airtight container – For storage… if they last that long.

Gather Your Ingredients:

Pecans (whole or chopped) – I recommend using whole pecans and chopping them to give a variety of textures and sizes. You can also use other nuts if you prefer!
Brown sugar- sweetens and causes caramelization. If you prefer a healthier option, you can use coconut sugar.
Flour- this helps the coating to adhere to the pecans.
Sourdough discard– Adds flavor and moisture and is the magic that ferments your nuts. Can be used fed, past peak, or straight from the fridge.
Sea Salt- balances the sweet to make these extra tasty.
Salted Butter- helps give a crunch to the coating. It’s important to use softened butter, not melted.
Cinnamon, Nutmeg, and Cardamom- adds the spice we need to these candied pecans! You can adjust these according to your taste, but this is what I like.

Instructions

Step 1: Prepare the Streusel Mixture (Fermentation Stage)

In a small mixing bowl, toss the pecans with the sourdough discard until fully coated.

Add the softened butter, brown sugar, flour, cinnamon, nutmeg, and cardamom to the bowl. Using your hands, mix everything together until pecans are completely coated in mixture.

Add remaining ingredients and toss until pecans are well coated — Mix pecans with discard

Transfer pecans to a parchment or silicone lined cookie sheet. Cover with plastic or a lint-free cloth, and allow to rest 6 hours or overnight. This allows the sourdough discard to deepen the flavor and ferment, and create a beautifully crisp texture when baked.

Step 2. Bake to Perfection

The next morning, preheat your oven to 325°F (150°C). Bake pecans for 10 minutes, then toss/turn over the pecans to ensure even toasting. Bake for another 10 minutes, or until the pecans are golden brown and crisp. Keep an eye on them to avoid burning.

Allow to cool completely for about 1 hour to fully crisp, then transfer to an airtight container. Enjoy!

Yields 1 cup candied pecans

How to Store:

Room Temperature- Store in an airtight container at room temperature for up to 1 month.

FAQ’S:

How can I use these candied pecans?

Sprinkle over oatmeal, yogurt, or ice cream for a sweet crunch, use as a topping for baked goods like muffins or cakes, toss into a salad, or eat them straight from the jar! Because let’s be honest, that’s what’s going to happen.

Do I need to worry about food safety fermenting these nuts overnight?

No. The mixture is bound with sugar and butter, and as you bake the pecans afterwards this ensures they’re safe to eat.

How does the sourdough starter reduce the phytates in the pecans?

Phytates are natural compounds found in nuts and seeds thar can block mineral absorption in your body. When you coat the pecans in sourdough starter and allow them to rest, the wild yeasts and lactic acid begins producing enzymes that help break down some of those phytates will also fermenting the coating or “shell” of the pecan. This achieves two things, fermenting the flour while also reducing the phytates in the pecans making them more digestible and the nutrients more available giving incredible flavor and better nutrition.

Final Warning:

Once you taste these long-fermented sourdough candied pecans, there’s no going back. The combination of sourdough tang, buttery streusel, and caramelized pecans makes them dangerously good. You’ve been warned.

If you enjoyed this recipe, drop a comment and try my Long Fermented Sourdough Brown Butter Carrot Cake that uses these delicious candied pecans as a garnish!