If you love pecan pie as much as I do, you’re going to be a huge fan of these truffles. All of the flavor, a tenth of the effort.
Watch the video here.
INGREDIENTS
1 cup (110g) of chopped pecans
1 cup of shortbread crumbs (142g), divided in two
1/2 cup (120g) of brown sugar
1/4 teaspoon of salt
1 tablespoon of maple syrup
4 tbsp of light corn syrup
3/4 teaspoon of vanilla
1 ¼ cups (226g) of chocolate or melting wafers
DIRECTIONS
Set your oven to 350 degrees.
Place the pecans on a lined cookie sheet.
When the oven reaches temperature, bake the pecans for about 5 minutes, remove them from the oven, and let them cool.
In a medium bowl, combine the pecans, half of the shortbread crumbs, brown sugar, salt, corn syrup, maple syrup, and vanilla.
Mix them thoroughly, then refrigerate the mixture for 15 minutes.
Roll the mixture into balls and place them on a lined cookie sheet, then refrigerate for 30 minutes.
Temper the chocolate or melt the wafers.
Dip a truffle into the chocolate, let it drain, then return it to the lined cookie sheet.
Immediately add a small piece of pecan to the top and sprinkle it with some of the remaining shortbread crumbs.
Repeat with the remaining truffles, and leave them on the counter until the chocolate has set.
