pecan pie truffles;
White chocolate truffles chock full of roasted pecans and graham cracker crumbs for a sticky bite of pecan pie in every bite.
Oven Temp: 350°F
Servings: 30
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Ingredients
- 2 cups whole pecans
- 1 cup graham cracker crumbs (roughly 1 sleeve)
- ¾ cup light brown sugar
- ½ tsp salt
- 2 Tbsp real maple syrup
- ⅓ cup light corn syrup
- 1½ tsp vanilla
- 16 oz white melting chocolate
- pecans or sprinkles for topping, as desired
Instructions
- Spread 2 cups pecans on parchment paper and toast at 350°F for approx. 5 minutes, or until aromatic. Remove from oven and allow to cool.
- Once cool, use a food processor or knife to finely chop the pecans.
- In a medium bowl, combine the chopped toasted pecans, 1 cup graham cracker crumbs, ¾ cup brown sugar, and ½ tsp salt.
- To the dry mixture, add ⅓ cup corn syrup, 2 Tbsp maple syrup, and 1½ tsp vanilla and mix thoroughly until evenly coated.
- Roll mixture into 1 inch balls and place on a parchment paper lined cookie sheet. Cookie sheet may be placed in the fridge for 30 minutes to make easier to handle.
- Melt chocolate according to package instructions. Coat truffles with chocolate and then return to parchment lined cookie sheet.
- (Optional) Sprinkle with chopped pecans or sprinkles before the chocolate sets, then enjoy!
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