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 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
- Crispy and Caramelized: perfectly sweet, salty, and crunchy every time.
- Easy, no-fuss recipe: these pecans are simple and come together with just a few pantry staples.
- Perfect use of discard: Have discard? This is a perfect zero waste way to use it (not to mention tasty!).
- Versatile as a topping or snack: these pecans are perfect for salads, desserts, or straight from the jar.
- A great homemade gift: Make extra and put in cute jars for the best homemade gift!
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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.
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 1/2 cup (180g) candied pecans
How to Store:
Room Temperature- Store in an airtight container at room temperature for up to 1 month.
FAQ’S
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.
No. The mixture is bound with sugar and butter, and as you bake the pecans afterwards this ensures they’re safe to eat.
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.
Make sure you coat them in discard first that helps the coating adhere. Also only use SOFTENED butter!
Final Warning:
Once you taste these 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!
Sourdough Candied Pecans
Equipment
- Mixing Bowl – for mixing the pecans.
- Baking Sheet – for toasting the pecans.
- Parchment paper or silicone baking mat – to avoid the pecans sticking to the baking sheet.
- Measuring cups and spoons or a food scale – to measure ingredients.
- Airtight container – for storage.
Ingredients
- 1/3 (75g) cup brown sugar or coconut sugar
- 1/2 (75g) flour all-purpose flour
- 1 tsp ground cinnamon
- 1/8 tsp ground cardamom optional
- 1/8 tsp ground nutmeg optional
- 4 (57g) Tbsp salted butter, softened
- 1/4 tsp sea salt
- 1 1/2 (180g) cup whole or chopped pecans
- 2 (30g) Tbsp sourdough discard
Instructions
Step 1: Prepare the Streusel Mixture (Fermentation Stage)
- In a small mixing bowl, toss the pecans with the sourdough discard until fully coated.1 1/2 (180g) cup whole or chopped pecans, 2 (30g) Tbsp sourdough discard
- 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.1/3 (75g) cup brown sugar or coconut sugar, 1/2 (75g) flour all-purpose flour, 1 tsp ground cinnamon, 1/8 tsp ground cardamom, 1/8 tsp ground nutmeg, 4 (57g) Tbsp salted butter, softened, 1/4 tsp sea salt
- Note: If you use melted butter, it will ruin the texture.
- 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. Store in an airtight container at room temperature. Enjoy!
I just finished cooling these and oh my! They are absolutely delicious!!
Thank you so much for your feedback! Glad you loved this recipe!
How long can these be stored for? 🙂
Hi! If stored in an airtight container they should last the expiration of your pecans!
If leaving covered overnight for fermentation, should i put in the fridge or is it safe at room temp (thinking of the butter)?
Hi! Butter is just fine at room temperature overnight!
I need to make these on a Monday night but have to work the next day until 3pm . Will that be too long of a time to ferment ? Should I leave on counter or refrigerate? Thanks !
They will be fine at room temperature until the next day in the afternoon!
Well the first time I made these I forgot the flour….and they were scrumptious! Not crispy but oh so delicious. Second time I followed the recipe perfectly and we decided we liked the flubbed recipe best But I packed the others up and shared with neighbors. No complaints. I consider the recipe great!
Hi Tandy! I’m so happy you loved this recipe! Thanks for the comment!
Have you tried adding cane sugar to make them a bit sweeter?
You could certainly try that, or add 2 Tablespoons white sugar for a sweeter coating!