Pecan Truffles
Ingredients:
- pecans - 2 1/2 cups
- vanilla wafer cookies - 1 cup
- light packed brown in sugar - 3/4 cup
- light corn syrup - 1/3 cup
- vanilla extract - 1 t
- vanilla candy coating wafers - 8 ounces
- chocolate candy coating wafers - ounces
- pecan halves - 40
Instructions:
In a food processor, pulse pecans and cookies until fine crumbs. In a bowl combine crumbs, brown sugar, corn syrup and vanilla; mix until fully combined. Using a tablespoon scoop, roll each scoop into a smooth ball with your hands, place on parchment paper lined baking sheet. Place in freezer for 30 minutes. Per package directions, melt vanilla and chocolate coating in separate bowls. With a toothpick, dip cold truffle (easier to dip if truffles remain cold) into either candy coating, tap on side of bowl to remove excess. Place on parchment paper, remove toothpick and top with a pecan halve. Repeat until all truffles are dipped. Store in an air tight container for up to 10 days. Serve cold or room temperature.
