Pecan Pie Balls Recipe
These bite-sized Pecan Pie Balls are a no-bake treat, perfect for parties, holiday desserts, or whenever you’re craving the rich, nutty flavors of a classic pecan pie in a portable form!
Ingredients
- 1 ½ cups finely chopped pecans (toasted for extra flavor)
- 1 cup crushed graham crackers (about 8 full sheets)
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup light corn syrup (or maple syrup for variation)
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling, optional)
Instructions
1. Toast the Pecans (Optional but Recommended)
- Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet.
- Toast for 5–7 minutes, or until fragrant. Let them cool completely.
2. Mix the Dry Ingredients
- In a large mixing bowl, combine the toasted pecans, crushed graham crackers, brown sugar, cinnamon, and salt. Stir until evenly mixed.
3. Add the Wet Ingredients
- Stir in the corn syrup and vanilla extract. Mix until the mixture is sticky and holds together when pressed. If it feels too dry, add a small amount of additional corn syrup, 1 teaspoon at a time.
4. Form the Balls
- Scoop about 1 tablespoon of the mixture and roll it into a ball using your hands. Repeat with the remaining mixture.
- If the mixture is too sticky, dampen your hands slightly or chill the mixture for 10 minutes before rolling.
5. Coat the Balls (Optional)
- Roll each ball in powdered sugar for a sweet coating, if desired. Alternatively, dip them in melted chocolate for an indulgent twist.
6. Chill and Serve
- Place the pecan pie balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Serve chilled or at room temperature.
Storage
- Store the pecan pie balls in an airtight container in the refrigerator for up to 1 week, or freeze them for up to 3 months.
Enjoy these little bites of pecan pie goodness! Let me know if you’d like variations, like bourbon-infused or chocolate-dipped versions. 😊
