Minggu, 11 November 2018
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| Pecan Pie Truffles |
Looking for something different to serve this holiday season? How about some Pecan Pie Truffles!
INGREDIENTS:
- 2 1/2 cup Fishers pecans
- 1 cup vanilla wafer cookies
- 3/4 cup light brown sugar, packed
- 1/3 cup Karo light corn syrup
- 1 tsp pure vanilla extract
- 8oz vanilla candy coating
- 8oz chocolate candy coating
- 40 pecan halves
DIRECTIONS:
- In a food processor, pulse pecans and cookies until fine crumbs. Pour into a large bowl. Add brown sugar, corn syrup and vanilla extract. Mix with a spoon until fully combined.
- Using a one tablespoon scoop, drop scoops onto a parchment paper lined baking sheet (that is freezer safe). Once all scoops have been formed, roll each scoop into a nice smooth ball with your hands. Transfer baking sheet to freezer for about 30 minutes.
- When ready, melt vanilla and chocolate candy coating in separate bowls according to package directions.
- Using a toothpick, dip cold truffle into either vanilla or chocolate. Tap on side of bowl to remove excess. Place back on parchment paper, remove toothpick and top with a pecan halve (to cover the toothpick hole). Repeat until all truffles are dipped.
- I like to work in two stages. It's easier if the truffles remain very cold. So I do half of them while the other half is still in the freezer. Then I work on the second half. Store truffles in an air tight container for up to 10 days. I like them best served cold, but room temperature is delicious too!
**Mixture will be crumbly. Scoop your 1Tbsp ball into your hands and press it together until it sticks. The warmth of your hands will get the corn syrup sticky and bind the truffle into a ball.
complete recipe, source: shugarysweets.com
