Pecan Pie Balls

We, here in the south, are just coming off of our “pecan picking” season.  The trees can be found all over south Louisiana.  Fortunate for me, I don’t have to travel far for my pecan foraging.  I can see two beautiful mature trees from my office window.  The staff here can often times find me under those trees during my lunch break.  Pecan pie balls are one of my favorite things to make with these golden nuggets of goodness. 

Special Equipment

Food Processor

Parchment Paper

Ingredients

• 3 cups chopped pecans
• 1 ½  cups graham cracker crumbs
• ¾ cup brown sugar
• 1 tsp vanilla
• 12 oz (1 1/2 stick) melted butter
• 1 cup can syrup (maple or corn syrup will work)
• 1 20 oz package of chocolate almond bark
• 1 tsp salt

Process

1. Place chopped pecans in food processor and pulse 3 times.  You want the pecans to be finely chopped.
2. Combine pecans, graham cracker crumbs, brown sugar, vanilla, maple syrup, melted butter, and salt into a large mixing bowl.
3. Place bowl in freezer for 10 minutes to let harden.
4. Line a cookie sheet with parchment paper.
5. Remove from freezer and scoop pecan mixture into 1 inch balls.
6. Place each ball on the parchment lined cookie sheet and place into the freezer for 30 minutes.
7. Melt almond bark according to the directions on the package.
8. Remove the balls from the freezer and coat thoroughly in the melted chocolate.
9. Return the balls back to the parchment paper and let sit.

Chef’s Notes:  You can substitute rum for the vanilla plus a little bit extra for and added kick.  These balls keep nicely in an air tight container in the refrigerator.