Pecan Balls-Theresa

Sugar Lopez

Pecan Balls

The holidays are all about indulgent sweets in all shapes and
sizes. These buttery bite-size Pecan Balls are guaranteed to be a
welcome addition to your holiday goodies plan. The filling is a
heavenly amalgamation of a buttery brown sugar Karo Syrup mixture
that’s combined with vanilla wafer crumbs and toasted pecans.
After forming the mixture into the perfect bite size balls
they’re dipped in both white chocolate and classic chocolate
candy coating. The tops are then sprinkled with additional
toasted pecans to give a hint to the flavors nestled inside.

Makes 48 Pecan Pie Balls

2 1/2 cups chopped pecans toasted and divided (how to do this
1/2 cup butter (1 stick)
1 cup packed light brown sugar
1/2 cup Karo Light Corn Syrup
1/4 tsp salt
1 tsp pure vanilla extract
2 cups vanilla wafer crumbs
1/2 cup toffee bits divided
1 lb white chocolate candy coating
1 lb chocolate candy coating


Spread pecans in a single layer on a baking sheet. Toast in a
preheated 350 degree oven for 6-8 minutes. Set aside to cool.

In a large heavy bottomed saucepan melt together the butter,
sugar, Karo® Light Corn Syrup and salt. Bring to a boil, then
lower the heat and simmer for 3 minutes. Remove from the heat and
add the vanilla. Mix well.

Next, add 2 cups pecans, vanilla wafers and toffee bits to the
mixture. Mix until fully moistened.

To coat: Line a large baking sheet with wax paper.

Using a small cookie or ice cream scoop divide the mixture
rolling into 1-inch bite size balls. Place on baking sheet.

Melt candy coating per package instructions. Using a fork dip
into candy coating allowing any excess to drip off. Place onto
wax paper.

Sprinkle the tops of each pecan ball with reserved 1/2 cup pecans
while wet then allow to dry completely.

Store chilled in an airtight container for up to one week. Bring
to room temperature prior to serving.



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