Instructions
1. Toast the Pecans:
Preheat your oven to 350°F (175°C). Spread 2 cups of pecans on a baking sheet and toast for 5-7 minutes, until fragrant. Let them cool completely.
2. Create the Base:
Finely chop the cooled, toasted pecans. In a medium bowl, combine them with the graham cracker crumbs, brown sugar, and salt.
3. Mix the Dough:
Pour the maple syrup, apple juice (or bourbon), and vanilla extract into the dry ingredients. Stir with a spatula, then use your hands to mix until a thick, uniform dough forms. It should hold together when squeezed.
4. Chill the Dough:
Cover the bowl and refrigerate the dough for at least 1-2 hours, until firm. This step is essential for easy rolling.
5. Shape & Coat the Balls:
Use a tablespoon or small cookie scoop to portion the dough. Roll each portion into a 1-inch ball. Roll the balls in your chosen coating (finely chopped pecans, powdered sugar, or cocoa powder) until fully covered.
6. Set and Serve:
Place the finished balls on a parchment-lined tray and chill for another 30 minutes to set. Serve cool and store any leftovers in an airtight container in the refrigerator.
Chef’s Notes
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For the Perfect Texture: Toasting the pecans is non-negotiable! It deepens their flavor and makes the balls taste truly like pecan pie.
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Bourbon Upgrade: Substituting bourbon for the apple juice adds a wonderful, sophisticated depth that pairs beautifully with the pecans.
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Sticky Situation? If the dough is too sticky when rolling, lightly dampen your hands with water. This creates a non-stick barrier without adding more dry ingredients.
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Make-Ahead Friendly: These balls are perfect for preparing in advance. They can be stored in the fridge for up to a week or frozen for up to 3 months.
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