- 2 cups pecan halves
- 1 1/2 cups graham crackers, crushed into fine crumbs
- 1 cup brown sugar, packed
- 1/2 cup corn syrup
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
The pecans provide the deep, nutty base flavor and signature crunch, so toasting them first really mimics that baked pecan pie taste. Graham crumbs act like the “crust,” absorbing the syrup mixture and helping the balls hold their shape. Brown sugar and corn syrup create that sticky, caramelly sweetness, while butter, vanilla, cinnamon, and salt round everything out into a balanced, dessert-level bite.
Step-by-Step Instructions
- Toast the pecans
Add the pecan halves to a dry skillet over medium heat. Toast for 3–4 minutes, stirring frequently, until they smell fragrant and look slightly darker. Transfer to a plate to cool completely, then finely chop them with a knife or pulse in a food processor. - Crush the graham crackers
Process graham crackers in a food processor until you have fine crumbs, or place them in a sturdy zip-top bag and crush with a rolling pin until there are no large pieces left. - Cook the sugar mixture
In a medium saucepan, melt the butter over medium heat. Stir in the packed brown sugar and corn syrup and cook, stirring constantly, until the mixture is smooth and the sugar has mostly dissolved. Remove from heat and immediately stir in the vanilla extract, cinnamon, and salt. - Combine everything
In a large mixing bowl, add the chopped toasted pecans and graham cracker crumbs. Pour the warm sugar mixture over the dry ingredients and stir thoroughly until everything is evenly coated and the mixture looks sticky and cohesive. - Cool and thicken
Let the mixture sit at room temperature for 10–15 minutes so it thickens slightly and cools enough to handle comfortably. It should feel sticky but hold together when you press it. - Shape the pecan pie balls
Line a baking sheet or tray with parchment paper. Using a small cookie scoop or your hands, portion out about 1 tablespoon of the mixture and roll it into 1-inch balls. Place each ball on the prepared tray, spacing them slightly apart. - Chill and serve
Refrigerate the tray for at least 30 minutes, or until the balls are firm to the touch. Serve them chilled, or transfer them to an airtight container and keep them in the fridge until ready to serve.
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