Pecan Pie Truffles are the perfect treat to make this fall. They go great on a Thanksgiving buffet table, as a snack in your lunch, or put them in a cute little box and give them as a hostess gift.
Regardless of the reason you are making them, I guarantee they will disappear quickly! These Pecan Pie Truffles contain all of the delicious qualities of a pecan pie, but it is in a bite size portion.
These Pecan Pie Truffles also freeze really well. Which makes them a perfect choice for the busy Thanksgiving host that likes to get as many things done ahead of time as possible.
Ingredients needed for these delicious truffles are toasted pecans, light corn syrup, graham crackers, brown sugar, salt, maple syrup, vanilla, and dipping chocolate.
The first thing you will want to do is toast your pecans. You can do this simply by laying them on a lightly sprayed baking sheet and bake at 350 degrees for approximately 5 minutes (for whole pecans). As soon as they become aromatic, pull them from the oven.
For this recipe, I get the pecan chips instead of the whole pecans. It saves me the step of having to chop them, not to mention they are typically cheaper than the bag of whole pecans. If you are using the pecan chips instead of the whole, decrease your bake time slightly and keep a close eye on them since they will toast faster.
Then, in a medium bowl, add your toasted pecans (reserve 1/4 cup for the top of the truffles) graham cracker crumbs, brown sugar and salt and combine well.
Next, add the corn syrup, maple syrup and vanilla and mix thoroughly. Refrigerate mixture for 15 minutes.
Now, line your cookie sheet with wax or parchment paper. Roll your refrigerated mixture into 1 inch balls. I use the small cookie scoop as it helps to make sure all of the truffles stay the same size.
Once you have rolled all of your truffles, put them back in the refrigerator for an additional 30 minutes.
Once they have chilled for 30 minutes, dip them into your melted chocolate (melt chocolate according to package instructions) and place them on parchment or wax paper. Top with pecan chips immediately as they will not stick to the chocolate once it has cooled.
Once the chocolate has hardened, they are ready to be eaten…Delicious!!!
Extra Tip: These Pecan Pie Truffles can be made ahead of time…yeah!!! Simply freeze in an airtight container for up to two weeks ( I am sure they would probably freeze longer, I have just never tried anything longer than 2 weeks). To defrost, leave them in the airtight container in the refrigerator overnight to prevent condensation on the chocolate.
If you will be placing the truffles in a candy wrapper of any sort (like below), I recommend doing that after they have thawed so that the paper doesn’t get wet when defrosting.
- 2½ cups toasted pecans, finely chopped
- 1 cup graham crackers crumbs
- 1 cup light brown sugar
- ½ teaspoon salt
- 2 tablespoons real maple syrup
- ⅓ cup light corn syrup
- 1½ teaspoon vanilla
- 16 ounces of melting chocolate
- Place pecans on a lightly sprayed cookie sheet. Bake at 350 degrees for approximately 5 minutes. As soon as they become aromatic, remove them from the oven.
- In a medium bowl, combine 2¼ cup (should have ¼ cup remaining for top of truffles) toasted pecans, graham cracker crumbs, brown sugar, and salt.
- Next, add corn syrup, maple syrup and vanilla, mix thoroughly.
- Refrigerate mixture for 15 minutes.
- Roll mixture into 1 inch balls and place on a parchment lined cookie sheet.
- Refrigerate for an additional 30 minutes.
- Melt chocolate according to package instructions, Coat the truffles with chocolate and return to parchment lined cookie sheet. Sprinkle chopped pecans on top of truffle immediately. Let chocolate harden and enjoy!
What’s the corn syrup for?? You don’t show adding it to the mix.
Hi Keo! Thank you for bringing this to my attention. I forgot to add the corn syrup to the instructions, but I have just updated the post with this information. The corn syrup should be added when you add the maple syrup and vanilla. The corn syrup helps with flavor, texture, and to hold all of the ingredients together.
I will attest to these being absolutely delicious!
What is the brand you chose for chocolate? Thank you and in can’t wait to make the Pecan pie truffles!
My favorite melting chocolate is sold by Merckens (the brand name). Merckens melting wafers are hard to find though, especially when you live in a small town like I do. If I am not able to make the 2 hour drive for these, I will typically use Ghiradelli melting wafers. I have found these at my local Target and Wal Mart stores.
Julie I love Ghiradelli, don’t you? They are so creamy and rich. I think they are perfect.
I couldn’t agree more Tammy.
Julie can I freeze them already dip in chocolate or with out ! I have a wedding in 5 days and just want to see what’s easier For me
Hi Catherine! If it is for a wedding, I would recommend just refrigerating them versus freezing them. You certainly can freeze them, but the tricky thing with freezing chocolate is sometimes the fat from the chocolate rises to the top and you get a white patchy look on the chocolate. There are ways to correct that so it isn’t the end of the world if that happens, but they will be fine in the refrigerator for 5 days. I would just make them start to finish and refrigerate.
Can’t wait to try these. They look awesome!
They are awesome! I have family that request them every Thanksgiving. Plus, if you are trying to be concious of eating a little healthier, this is a great option for portion control versus an entire piece of pie.
can replace the Corn syrup adn maple syrup with Honey?
the same proportion?
?thanx you for the re
cipes.
I have not tried that substitution before, sorry! I would think the corn syrup would be ok to sub with the honey, but the maple syrup gives the truffles an important layer of flavor that I would not want to sacrifice. If you choose to substitute the corn syrup, please let me know how they turn out. Good luck!
How many does this make, approx?
It makes at least 36, but I believe more towards the 40-45 mark. Sorry, I usually write it down, but must have forgot on this. Next time I make thes, I will update the post.
How many does this make?
It makes at least 36, but I believe more towards the 40-45 mark.
Just made these and they are delicious! Thanks for sharing these are my new favorite truffle .
That is wonderful to hear, I love them too!
Do these need to stay refrigerated?
Hi Olivia! No, they do not need to be refrigerated. I usually make mine 1-2 weeks ahead of time and freeze them. Otherwise, if I make them a few days in advance I will put them in an airtight container and leave them in our garage where it is pretty chilly (I live in MN) this time of year. That way they do not take up refrigerator space and yet they stay nice and fresh.
Hi. These sure do look and sound good. I was wondering though, if you can use chocolate chips in place of the melting chocolate?
Hi Regina! I am sure you could use them, however I have never done it personally. If you use chocolate chips, I would add 1 teaspoon of shortening as you melt it. This will make it a little more pliable for dipping. Also, I would suggest to try it with just one of your chilled truffles to start out with as a test run and see how the results look and taste.
If you use the chocolate chips, please let me know how it turns out and I will update my post for everyone else. Good luck!
The mixture seems very dry. I’m making them now. Doesn’t seem like enough moisture. Tried to form into a ball while making, but too crumbly. Does it get better after refrigerated?
Hi Paula! These truffles are inherently a little on the dry side, but should stick together without falling apart. Try adding small equal amounts of the maple syrup and corn syrup until the dough comes together and forms when you roll it. Let me know if that helped! Good luck!
I’d like to make these- sounds delicious. If I need to leave nuts out of a batch, how do I adjust the ingredients?
Can you use any type of nuts?
I made these for a party and everyone said they were to die for. I followed directions and they were very simple to make. I used small scooper and it made 50 truffles. Ghirardelli dark chocolate wafers for the coating worked well and were delicious. Will make again and will be great item to sell at bake sales.
So happy to hear that you liked them. They are one of my favorites!!!
Have you ever tried dark corn syrup like in a traditional pecan pie recipe? I would love to know if that would work as well. If you did use dark syrup, would you leave out the maple syrup?
Hi Malinda! No, I have not ever used dark corn syrup in these truffles before. I don’t think it will change the consistency of your truffle, but dark corn syrup is a much more intense flavor. Maybe you could split the recipe and make two versions to see which you like better? I would love to hear the results if you decided to.