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!