Pecan Pie Truffles are a delightful bite-sized treat perfect for autumn. They make a lovely addition to a Thanksgiving dessert table, a sweet school or office snack, or a charming homemade hostess gift. These truffles capture the familiar flavors of pecan pie in a convenient, portable form and are sure to disappear fast.
They also freeze well, which makes them ideal for a busy host who prefers to prepare desserts in advance.
For these truffles you’ll need toasted pecans, light corn syrup, graham cracker crumbs, brown sugar, salt, real maple syrup, vanilla, and melting chocolate.
Start by toasting the pecans. Spread them in a single layer on a lightly greased baking sheet and bake at 350°F for about 5 minutes for whole pecans. Remove them as soon as they become fragrant to avoid burning. If you use pecan chips, shorten the baking time and watch closely, since pieces toast faster.
In a medium bowl, combine the toasted pecans (reserve 1/4 cup for topping), graham cracker crumbs, brown sugar, and salt. Mix until well combined.
Add the corn syrup, maple syrup, and vanilla, stirring thoroughly. Chill the mixture in the refrigerator for 15 minutes to firm up.
Line a baking sheet with parchment or wax paper. Using a small cookie scoop or your hands, form the chilled mixture into 1-inch balls and place them on the prepared sheet. Returning the truffles to the refrigerator for 30 minutes helps them hold their shape for dipping.
After chilling, melt the dipping chocolate according to package directions. Dip each truffle in the melted chocolate, let excess drip off, and place back on the parchment. Immediately top each truffle with reserved pecan pieces so they adhere before the chocolate sets.
When the chocolate hardens, the truffles are ready to enjoy.
Make-ahead tip: These truffles freeze nicely. Store them in an airtight container for up to two weeks. To thaw without condensation on the chocolate, move the container to the refrigerator overnight before bringing them to room temperature. If you plan to place truffles in paper candy cups, wait until after thawing to keep the paper dry.
- 2 1/2 cups toasted pecans, finely chopped
- 1 cup graham cracker crumbs
- 1 cup light brown sugar
- 1/2 teaspoon salt
- 2 tablespoons real maple syrup
- 1/3 cup light corn syrup
- 1 1/2 teaspoons vanilla
- 16 ounces melting chocolate
- Spread pecans on a lightly greased baking sheet and bake at 350°F for about 5 minutes, or until aromatic, then remove from oven.
- In a medium bowl, combine 2 1/4 cups toasted pecans (reserve 1/4 cup for topping), graham cracker crumbs, brown sugar, and salt.
- Stir in the corn syrup, maple syrup, and vanilla until evenly combined.
- Refrigerate the mixture for 15 minutes to firm up.
- Form the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate the formed truffles for an additional 30 minutes.
- Melt the chocolate according to package instructions, coat each truffle in chocolate, return to the parchment-lined sheet, and immediately sprinkle reserved chopped pecans on top. Allow chocolate to harden before serving.