Espresso Maple Sourdough Candied Pecans

Name: Espresso Maple Sourdough Candied Pecans with Brown Butter and Discard
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 cups pecan halves; 1/4 cup sourdough discard; 2 tablespoons brown butter; 1/2 cup packed brown sugar; 2 tablespoons maple sugar; 1 tablespoon maple syrup; 1 to 1 1/2 teaspoons espresso powder; 1/4 teaspoon salt; 1/2 teaspoon Mexican vanilla; 1 teaspoon molasses optional; 1/3 cup dark chocolate chips optional; flaky sea salt

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January 2, 2026

Espresso maple sourdough candied pecans with dark chocolate and flaky sea salt on a wooden board with glass jars

5 minutes

super easy

4 cups

Afterglow Sweets

Recipe: Espresso Maple Sourdough Candied Pecans With Brown Butter, Discard, Chocolate & Sea Salt

⭐️ The Snack That Disappears Before Halftime

These espresso maple sourdough candied pecans are bold, buttery, coffee-kissed pecans made with sourdough discard that no one will ever guess… and everyone will ask for. 🤎✨

These brown butter espresso maple sourdough candied pecans are the kind of treat that quietly steals the spotlight. Rich, crunchy, and layered with deep bakery flavor, they’re made with brown butter, maple sugar, espresso powder, and sourdough discard for a glossy, crackly coating that feels indulgent but not over-the-top.

The sourdough discard melts right into the sugar as it bakes, adding a subtle tang and depth that makes people pause and say, “What is in these?” Espresso enhances the natural nuttiness of the pecans, maple brings warmth and balance, and a final sprinkle of flaky sea salt ties it all together. They’re cozy, bold, and wildly snackable in the best way.

These pecans are perfect for gifting, whether tucked into jars for the holidays, wrapped up for neighbors, or added to a cheese board that suddenly becomes everyone’s favorite stop. They’re also a guaranteed hit for parties, game day spreads, and Super Bowl snacking, because they hit that sweet-savory sweet spot that keeps hands reaching back for more.

Optional chocolate chips take them straight into dessert territory, but they’re just as irresistible without. No candy thermometer. No complicated steps. Just simple ingredients transformed into something that feels special, shareable, and a little bit addictive.

Make a batch for guests… and maybe a second one just for you.

That sweet little moment of joy that only really good homemade treats can give.

💛 Why you’ll love these brown butter espresso maple sourdough candied pecans

✨ Crunchy candy glow
Each pecan is wrapped in a glossy maple brown butter coating that cools into perfect sweet crunchy clusters.

☕️ Espresso depth
A touch of espresso enhances the nutty flavor and adds that rich, cozy warmth people can’t quite identify but instantly love.

🍁 Sourdough surprise
The discard melts into the sugar for a crisp snap and subtle tang that brings compliments all night long.

😍 Party perfect
The snack bowl empties fast and someone always asks, “Wait… what are these?”

🎁 Gift worthy
Spoon them into a jar, add a ribbon, and you’ve got a gourmet homemade gift with zero extra effort.

⭐️ Baker’s Secret

The real magic here isn’t just the brown butter or espresso… it’s the sourdough discard.

As the pecans bake, the discard melts into the sugars and creates that glossy, crackly coating with a subtle tang and extra snap. Most people can’t name the flavor, they just know these pecans taste deeper, richer, and more bakery-level than the usual candied nuts.

Another quiet secret: espresso doesn’t make these taste like coffee. It gently amplifies the natural nuttiness of the pecans and the warmth of the maple, making everything taste richer and more balanced.

And when you add dark chocolate, timing matters. Sprinkle the chocolate over the pecans right after they come out of the oven. The residual heat softens it just enough to cling to the candied coating without fully melting away. You get little pockets of chocolate in every bite instead of a fully coated nut.

Last tip: let them cool completely on the pan. The coating firms up, the chocolate sets, and those irresistible clusters lock in. That’s when they go from good… to dangerously snackable.

✨ Keep ‘Em Fresh: Storing Tips

These sourdough candied pecans stay crunchy and perfect for 7 to 10 days at room temperature.

Store them in:

A jar with a tight-fitting lid
A sealed container
A zip-top bag with the extra air pressed out

Do not refrigerate. Cold air softens the candy coating and dulls the crunch.

If you’re taking them to a party, they travel beautifully. Keep them in an airtight jar and avoid leaving them in a warm car for long. Room temperature is ideal. They stay crisp, glossy, and completely irresistible.

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Ingredients

Adjust Servings

	2 cups pecan halves (250 g)
	¼ cup sourdough discard (50 g)
	2 tablespoons brown butter (30 g butter before browning)
	½ cup packed brown sugar (100 g)
	2 tablespoons maple sugar (30 g)
	1 tablespoon maple syrup (20 g)
	1 to 1.5 teaspoons espresso powder
	¼ teaspoon salt
	½ teaspoon Mexican vanilla
	⅓ to ½ cup dark chocolate chips (60 to 80 g)
	1 (optional) teaspoon molasses

Nutritional Information

180 Calories

11g Carbs

2g Protein

15g Fat

8g Sugar

Directions

Preheat & prep

Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat. Set aside.

Mark as complete

Brown the butter

In a small saucepan over medium heat, melt the butter. Cook until it foams, turns golden brown, and smells nutty. Remove from heat immediately and let cool slightly.

Mark as complete

Make the coating

In a medium bowl, whisk together the sourdough discard, brown butter, brown sugar, maple sugar, maple syrup, espresso powder, salt, vanilla, and molasses if using. The mixture will be thick and glossy.

Mark as complete

Coat Pecans

Add pecan halves to the bowl and stir until every pecan is fully coated. Take your time here, this is where the magic starts.

Espresso maple sourdough candied pecans baking with a glossy coating before cooling

Mark as complete

Spread & bake

Spread pecans evenly onto the prepared baking sheet in a single layer. Bake for 30–35 minutes, stirring every 10 minutes, until bubbling, fragrant, and deeply caramelized.