Long-Fermented Sourdough Candied Pecans

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!

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. For a healthier twist, try using coconut sugar instead of brown sugar!

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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.

Now let's get baking!

Ingredients:

• 75g (⅓ cup) brown sugar

• 75g (½ cup) all-purpose flour

• ½ tsp ground cinnamon

• ⅛ tsp ground cardamom

• ⅛ tsp ground nutmeg

• 4 tbsp (¼ cup / 57g) salted butter, softened (If using unsalted butter, add ¼ tsp sea salt.)

• 120g (1 cup) whole or chopped pecans

• 30g (2 tbsp) sourdough discard

Note: do not use melted butter, only softened

Instructions:

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.

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.

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. Store in an airtight container at room temperature. Enjoy!

How to Enjoy:

• 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 for a next-level nutty flavor.

• Eat them straight from the jar—because let’s be honest, that’s what’s going to happen.

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.

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