Description
Delicious and easy-to-make Pecan Pie Balls combine toasted pecans, graham cracker crumbs, and sweet dates bound with a smooth corn syrup and brown sugar mixture. These bite-sized treats are coated in finely chopped pecans for an extra crunchy texture, chilled to perfection, and perfect as a festive dessert or snack.
Ingredients
Scale
Main Ingredients
- 1 ½ cups pecan halves
- 1 cup graham cracker crumbs
- 1 cup finely chopped dates
- ½ cup light corn syrup
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- ¼ tsp salt
Coating
- 1 cup finely chopped pecans (for coating)
Instructions
- Toast the Pecan Halves: Preheat your oven to 350°F (175°C). Spread the pecan halves evenly on a baking sheet and toast for 8-10 minutes until fragrant and slightly browned. Remove from oven and allow to cool completely before using.
- Prepare the Mixture: Place the cooled toasted pecans in a food processor and pulse until finely chopped. Transfer the chopped pecans into a large mixing bowl and add the graham cracker crumbs and finely chopped dates. Mix well to combine.
- Combine Wet Ingredients: In a small saucepan over medium heat, warm the light corn syrup and brown sugar, stirring frequently until the sugar dissolves and the mixture becomes smooth. Remove from heat and stir in the vanilla extract and salt.
- Mix Everything Together: Pour the warm syrup mixture over the pecan, graham cracker, and date mixture. Stir thoroughly until all the dry ingredients are evenly coated with the syrup.
- Shape into Balls: Using your hands, shape the mixture into 1-inch balls. Place each ball on a baking sheet lined with parchment paper to prevent sticking.
- Coat with Pecans: Roll each ball in the finely chopped pecans set aside for coating, pressing gently to ensure the pecans adhere well to the surface.
- Chill and Set: Refrigerate the pecan pie balls for at least 1 hour to allow them to firm up and set completely before serving. Store leftovers in an airtight container in the refrigerator.
Notes
- Ensure the pecans are fully cooled after toasting to avoid melting the corn syrup mixture.
- Use fresh dates and chop finely for the best texture and sweetness distribution.
- These pecan pie balls can be stored refrigerated for up to one week.
- For a nut-free coating alternative, consider rolling the balls in finely crushed graham crackers or coconut flakes.
- If you don’t have a food processor, finely chopping pecans by hand is acceptable but will require more effort.
