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Start by toasting the pecans. Spread them on a baking sheet and toast in the oven at 350°F (175°C) for about 8-10 minutes, or until fragrant. Once toasted, let them cool and chop them finely.
In a large bowl, combine the finely chopped toasted pecans, graham cracker crumbs, and brown sugar.
Add the melted butter, honey, vanilla extract, and a pinch of salt to the mixture. Stir everything together until the mixture becomes sticky and holds together.
Use your hands to roll the mixture into small balls, about 1-inch in diameter. If the mixture is too sticky, you can chill it in the fridge for 15-20 minutes before rolling.
Optional: Roll the pecan pie balls in extra chopped pecans or powdered sugar for an added touch of flavor and texture.
Place the pecan pie balls on a parchment-lined tray and refrigerate them for at least 1 hour to firm up.
Serve chilled and enjoy!
Serving and Storage Tips:
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