Go Back
–+ servings
Sourdough Candied Pecans

Sourdough Candied Pecans

These Sourdough Candied Pecans have the perfect balance of sweet, salty, and spiced flavors. The result? A deeply caramelized, ultra-crispy, and borderline addictive snack that disappears faster than you’d like to admit.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Fermentation time 12 hours
Servings 4

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!

Notes

How to Store:

Room Temperature- Store in an airtight container at room temperature for up to 1 month.
Course Appetizer, Sourdough Discard Recipes
Cuisine American
Tried this recipe?Let us know how it was!