Ingredients:
1 1/2 cups finely chopped pecans
1 cup graham cracker crumbs
1/2 cup brown sugar
1/3 cup light corn syrup (maple syrup works too, but corn syrup gives that classic pecan pie texture)
1 teaspoon vanilla extract
1/4 teaspoon salt
Semi-sweet or dark chocolate for dipping
Instructions:
Preheat your oven to 350°F (175°C).
Spread the chopped pecans on a baking sheet and toast for 5–7 minutes.
In a large bowl, mix together the toasted pecans, graham cracker crumbs, brown sugar, and corn syrup.
Add the vanilla extract and salt, stirring until the mixture holds together when pressed. If it feels too dry, add a touch more syrup; if too sticky, add a bit more graham crumbs.
Roll the mixture into 1-tablespoon-sized balls and place them on a parchment-lined baking sheet. You should end up with around two dozen.
Refrigerate the balls for about 30 minutes.
Melt your chocolate of choice, then dip each chilled ball and return it to the tray.
Chill again until the chocolate is fully set.
Serve and enjoy an easy, pretty, and delicious treat for any holiday spread!