Go Back

Pecan Pie Balls

Delightful bite-sized treats that capture the essence of classic pecan pie in a fun and easy-to-make form. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup chopped pecans Toasted for enhanced flavor.
  • 1 cup graham cracker crumbs Gives a base flavor similar to pie crust.
  • 1 cup powdered sugar For sweetness and binding.
  • ½ cup unsalted butter, softened Provides richness and helps bind the mixture.
  • 1 tablespoon maple syrup Adds a hint of natural sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
Optional Toppings
  • to taste extra powdered sugar For rolling the balls.
  • to taste crushed pecans For a crunchy coating.
  • to taste chocolate sprinkles For a festive touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast them for about 5–8 minutes, or until fragrant. Remove from the oven and let cool.
  2. In a large mixing bowl, combine the toasted pecans, graham cracker crumbs, powdered sugar, softened butter, maple syrup, and vanilla extract. Use a spatula or your hands to mix until well combined and a dough-like consistency is formed.
  3. With your hands, scoop out a tablespoon of the mixture and roll it into a ball. Place it on a parchment-lined baking sheet. Repeat until all the mixture is used, yielding about 20-24 balls.
  4. Place the baking sheet in the refrigerator for about 30 minutes to allow the balls to firm up.
  5. Once chilled, roll the balls in your choice of powdered sugar, crushed pecans, or sprinkles until coated.
  6. Enjoy fresh or store them in an airtight container in the fridge until ready to serve.

Notes

If nut-free, consider substituting pecans with walnuts or sunflower seeds. Adjust the moisture of the mixture by adding milk if it's too dry. For easier rolling, slightly wet your hands to avoid stickiness. Store in an airtight container in the fridge for up to a week or freeze for up to 3 months.