If you serve chocolate, they will come! Yes, it’s true, for me, anyway. I will pick anything chocolate above all other desserts on the dessert table—any time of the day, any day of the year. Honestly, that is a lie. Chocolate may be the first dessert I pick. However, my dessert plate usually looks like a smorgasbord of samples!
If you have pecan trees, then I’m sure you have an abundant supply this year! I have seen more pecans this year than any year that we have lived on the farm. So naturally, my mind goes to pecan pie when I made my Thanksgiving menu.
These sinful little truffles also come to mind. They taste amazing and are super easy to make. They are a perfect addition to any dessert table, especially in the fall.
If you are looking for something just a little bit different, give these delicious truffles a try. Then grab a cup of coffee and devour away!
- 2½ c. pecans, toasted and finely chopped
- 1 c. graham cracker crumbs
- 1 c. light brown sugar
- ½ tsp. salt
- 2 tbsp. maple syrup
- ¼ c. light corn syrup
- 1½ tsp. vanilla extract
- 1 pkg. Candiquik candy coating, white chocolate or chocolate or combination
- In a medium bowl combine the pecans, graham cracker crumbs, brown sugar, and salt.
- Add maple syrup, corn syrup, and vanilla and mix well.
- Refrigerate mixture for 15 minutes.
- Line a baking sheet with wax paper. Remove pecan mixture from the refrigerator and roll into 1-inch balls. (I use a scoop to get all of the truffles the same size.) Place on the wax paper and return to the refrigerator for 30 minutes.
- Melt Candiquik according to package directions.
- Coat truffles with chocolate and return to the wax paper. Return to the refrigerator to allow the coating to harden.
