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!
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons or a food scale
- Airtight container
Ingredients
- 1/3 cup (75g) brown sugar or coconut sugar
- 1/2 cup (75g) all-purpose flour
- 1/2 tsp ground cinnamon
- 1/8 tsp ground cardamom
- 1/8 tsp ground nutmeg
- 4 Tbsp (57g) salted butter, softened
- 1/4 tsp sea salt
- 1 cup (120g) whole or chopped pecans
- 2 Tbsp (30g) 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 cup (120g) whole or chopped pecans, 2 Tbsp (30g) 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 cup (75g) brown sugar or coconut sugar, 1/2 cup (75g) all-purpose flour, 1/2 tsp ground cinnamon, 1/8 tsp ground cardamom, 1/8 tsp ground nutmeg, 4 Tbsp (57g) 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!