Pecan pie truffles
These excellent truffles capture the rich flavor of pecan pie but in the perfect smaller bite. This is lightly adapted from the NYT Cooking recipe with less booze and weight measurements which is easier and involves less cleanup. Kelley: remember that these are messy. They are not something you can whip up in 20 minutes despite your best intentions.
You'll be eating in: 45 minutes
Active time: 45 minutes
Yield: 12-15 truffles
grams brown sugar
grams (2 tablespoons) maple syrup
grams (1 tablespoon) water
grams (1 tablespoon) bourbon, whiskey, or additional water
grams (1 tablespoon) butter
teaspoon vanilla extract
grams graham crackers
grams pecans, toasted
grams baking chocolate
flaky salt for topping
Melt the sugars
Combine the brown sugar, maple syrup, and water in a small skillet over medium low heat until the sugar somewhat dissolves (this is to avoid too grainy of a texture). Remove from heat and stir in bourbon, butter (should melt from the heat of the sugar), vanilla, and salt.
Make the crumbs
Blitz the graham crackers into crumbs in a food processor. Add in toasted pecans and pulse a few times until pecans are roughly chopped. You can also do this step by hand by crushing the graham crackers in a plastic bag and chopping the pecans with a knife.
Mix the nuts and graham cracker crumbs into the sugar mix. Try to make a ball with your hand, if it doesn't hold together add additional water one teaspoon at a time until it does. Form the remaining mix into roughly tablespoon-sized balls (using wet hands helps make this process a little easier). Chill truffle centers for easier coating.
Melt the chocolate in a double boiler. Dip the truffle centers into the chocolate and roll around to coat. Set aside to cool on a sheet tray lined with parchment paper. Sprinkle with flaky salt or pecan crumbs.
Print this recipe