Pecan Pie Balls
Makes 30 truffles
The Heart of the Truffles
2½ cups (250g) pecan halves, finely chopped (toast them first—see Joye’s tip!)
1 cup (120g) graham cracker crumbs (about 8 full sheets—crush in a zip-top bag!)
1 cup (220g) packed dark brown sugar (not light—deep molasses matters!)
2–3 tbsp pure maple syrup (Grade A Amber—never “pancake syrup”!)
¼ cup (60ml) warm water
1 tsp rum extract (or 1 tbsp real bourbon—your Kentucky flair!)
1½ tsp pure vanilla extract
The Golden Shell
7 oz (200g) high-quality melting chocolate (Ghirardelli baking chips or Merckens wafers)
✅ Joye’s Pro Tips
Toast the pecans: Spread on a baking sheet; bake at 350°F for 5–7 minutes until fragrant. Cool completely before chopping. Raw pecans = flat flavor.
Graham cracker secret: Pulse in a food processor for even crumbs (no dusty bits!).
Rum extract > extract: Real rum extract won’t seize chocolate like alcohol-based extracts. Find it near baking spices.
Step-by-Step Instructions
1. Toast the Pecans (The Quiet Foundation)
→ Preheat oven to 350°F (175°C).
→ Spread pecans on a baking sheet; toast 5–7 minutes until fragrant.
→ Cool completely; finely chop (pulse in food processor for 5 seconds).
✅ Why it matters: Toasting unlocks oils that bind the truffles and deepen flavor.
2. Mix the Filling (With Gentle Hands)
→ In a large bowl, combine toasted pecans, graham cracker crumbs, and brown sugar.
→ In a small bowl, mix warm water and rum extract. Pour over dry ingredients.
→ Drizzle maple syrup and vanilla over the mixture.
→ Stir with a spatula until no dry streaks remain.
→ Test: Squeeze a spoonful—it should hold together like damp sand.
3. Chill to Perfection
→ Line a rimmed baking sheet with parchment paper.
→ Scoop 1 tbsp of mixture; roll into a tight ball with clean hands.
→ Place on parchment; repeat until all mixture is used (30 balls).
→ Freeze 1 hour (or refrigerate 2 hours) until firm.
✅ Pro tip: Wet hands slightly with maple syrup to prevent sticking while rolling.
4. Dip with Love
