Pour the pecans into a large skillet and toast, stirring often, over
medium, heat until fragrant. This will take about 4 to 8
minutes.Pour the toasted pecans into a food processor and
blend, pausing to scrape down the sides with a spatula often. It
will be crumbly at first, but will eventually blend into super-
creamy goodness after five to fifteen minutes (mine took about 6
minutes).Add a pinch of kosher salt. Blend again, taste, and add
more salt if needed.Dump the pecan butter into a large bowl, or
bowl of a stand mixer, beat the pecan butter and butter until
combined. add vanilla and beat until smooth. Add the powdered
sugar and beat until combined. The dough will not be stiff.
Line two baking sheets with wax paper.Using a teaspoon size
spoon, scoop the dough onto the baking sheets. Try to be as
neat as possible, you want a somewhat round shape.Freeze the
balls for 45 minutes to an hour.While freezing, melt chocolate
chips in a double boiler or microwave (stirring every 30
seconds).Remove one pan of pecan butter balls from freezer( if
you would like to shape your balls better, now is the time, but do
so quickly) and immediately dip, covering the ball completely in
chocolate. Repeat with the remaining pan.
Refrigerate until ready to serve – at least 25 minutes. If desired
drizzle with melted chocolate before serving.
Originally Submitted
9/13/2015
0 Out of 5 from
0 reviews
You can add this Chocolate Covered Pecan Butter Truffles recipe to your own private DesktopCookbook.
