Pecan Pie Truffles with Salted Caramel and Chocolate
Pecan Pie Truffles with Salted Caramel and Chocolate
Ingredients
For the Pecan Pie Filling
- 1 1/2 cups pecans, toasted and finely chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon sea salt
For the Chocolate Coating
- 8 ounces dark chocolate, chopped
- 1 teaspoon coconut oil, optional, for smoother coating
For Garnish
- 1/4 cup pecans, finely chopped, for garnish
Instructions
- 1
Prepare the Pecan Pie Filling: In a medium bowl, combine the finely chopped toasted pecans, graham cracker crumbs, light brown sugar, melted butter, maple syrup, vanilla extract, and salt. Mix until well combined and the mixture holds together when pressed.
⏱️ 10 min
- 2
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
⏱️ 5 min00
- 3
Prepare the Salted Caramel: In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the caramel turns a deep amber color. This will take about 5-8 minutes.
⏱️ 8 min
- 4
Remove from heat and carefully whisk in the warmed heavy cream (it will bubble up). Add the butter pieces and sea salt, whisking until smooth. Let the caramel cool slightly.
⏱️ 2 min
- 5
Dip the chilled pecan balls into the slightly cooled salted caramel, ensuring they are fully coated. You may need to use a toothpick or a small fork. Return them to the parchment-lined baking sheet and refrigerate for another 30 minutes to set the caramel.
⏱️ 10 min00
- 6
Prepare the Chocolate Coating: Melt the chopped dark chocolate in a double boiler or microwave safe bowl. If using the microwave, heat in 30-second intervals, stirring until smooth. Stir in coconut oil, if using.
⏱️ 5 min
- 7
Dip each caramel-coated truffle into the melted chocolate, allowing excess to drip off. Place them back on the parchment-lined baking sheet. Immediately sprinkle with finely chopped pecans for garnish.
⏱️ 10 min
- 8
Refrigerate the truffles for at least 1 hour, or until the chocolate is completely set. Store in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Pecan Pie Truffles with Salted Caramel and Chocolate
Ingredients
For the Pecan Pie Filling
- 1 1/2 cups pecans, toasted and finely chopped
- 1/2 cup graham cracker crumbs
- 1/4 cup light brown sugar, packed
- 1/4 cup unsalted butter, melted
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Salted Caramel
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/4 teaspoon sea salt
For the Chocolate Coating
- 8 ounces dark chocolate, chopped
- 1 teaspoon coconut oil, optional, for smoother coating
For Garnish
- 1/4 cup pecans, finely chopped, for garnish
Instructions
- 1
Prepare the Pecan Pie Filling: In a medium bowl, combine the finely chopped toasted pecans, graham cracker crumbs, light brown sugar, melted butter, maple syrup, vanilla extract, and salt. Mix until well combined and the mixture holds together when pressed.
⏱️ 10 min - 2
Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
⏱️ 5 min00 - 3
Prepare the Salted Caramel: In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and continue to cook until the caramel turns a deep amber color. This will take about 5-8 minutes.
⏱️ 8 min - 4
Remove from heat and carefully whisk in the warmed heavy cream (it will bubble up). Add the butter pieces and sea salt, whisking until smooth. Let the caramel cool slightly.
⏱️ 2 min - 5
Dip the chilled pecan balls into the slightly cooled salted caramel, ensuring they are fully coated. You may need to use a toothpick or a small fork. Return them to the parchment-lined baking sheet and refrigerate for another 30 minutes to set the caramel.
⏱️ 10 min00 - 6
Prepare the Chocolate Coating: Melt the chopped dark chocolate in a double boiler or microwave safe bowl. If using the microwave, heat in 30-second intervals, stirring until smooth. Stir in coconut oil, if using.
⏱️ 5 min - 7
Dip each caramel-coated truffle into the melted chocolate, allowing excess to drip off. Place them back on the parchment-lined baking sheet. Immediately sprinkle with finely chopped pecans for garnish.
⏱️ 10 min - 8
Refrigerate the truffles for at least 1 hour, or until the chocolate is completely set. Store in an airtight container in the refrigerator.