Pecan Balls

Thanksgiving jump starts the holiday season with good food, friends, family and memories in the making.  Karo ® Syrup is as much a part of my family’s Thanksgiving baking tradition as turkey and gravy are to the meal. It forms the basis of so many Southern delights that we love and incorporate onto our holiday dessert menu.

Whether it’s Thanksgiving, Christmas or New Year’s mini confections are always included and we love the chewy texture Karo gives to cookies and handheld delicacies. Desserts like Toffee Crunch Pecan Pie and chewy Scotcheroos are among our very favorites

Pecan Balls
 Course Dessert
 Cuisine American
 Keyword pecan-balls
 Prep Time 30 minutes
 Cook Time 12 minutes
 Melt Candy Coating 10 minutes
 Total Time 42 minutes
 Servings 48


2 1/2 cups chopped pecans toasted and divided
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°F 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  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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