These Maple Pecan Truffles are super silky smooth, packed with pure maple flavor, and crunchy toasted pecans. The ultimate truffle this holiday season!
I hope you’ve loved Homemade Candy Week as much as I have, because this is the last but certainly not least recipe in the series!
All good things must come to a conclusion, but I promise because these truffles were posted last, they’ve very much a perfect candy. In fact, they remind me almost exactly of See’s Candy’s maple walnut truffles but made with buttery, nutty toasted pecans instead of walnuts. Of course, you can totally sub in walnuts for the pecans for a more authentic copycat!
I used to erroneously think making candy from scratch was daunting and difficult, so the purpose of my Homemade Candy Week was to teach you how simple making homemade candy can be! And if you’re looking for possibly the easiest candy in this series to make, this is IT.
These truffles don’t require any special equipment, unless you consider a handheld electric mixer equipment (and even if you don’t have a mixer, you could totally make these by hand!). No candy thermometer, no molten sugar, no fuss, no muss!
The basic ingredients are also things you probably have on hand in your pantry right now, too, which is what I love about this simple, straightforward recipe. The truffle filling consists of softened butter, confectioners’ sugar, pure maple syrup, a little vanilla and maple extracts for extra flavor, and toasted pecans. Combine the filling ingredients, then roll into little Tablespoon-size balls and freeze briefly to firm up. Then you’ll melt some chocolate candy coating, dunk the truffles one at a time, and garnish each truffle with a whole pecan half.
Could not be simpler!
These truffles are buttery, sweet, filled to the brim with amber maple syrup flavor, and coated in rich chocolate. They’re creamy, crunchy, deep & rich and just so fantastic. These have to make an appearance on your Christmas cookie tray for sure!
- ½ cup (1 stick) salted butter, softened
- 2 Tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
- 2 & ¼ cups confectioners' sugar
- ½ cup finely chopped toasted pecans
- One (16 oz) package chocolate candy coating
- 20-22 pecan halves
- Line a baking sheet with parchment paper or foil and set aside. Meanwhile, cream together the butter, maple syrup, and extracts together in a medium bowl with a handheld electric mixer, beating until creamy and smooth, about 1 minute. Gradually add in the confectioners' sugar, beating on low speed and mixing well after each addition. Fold in the chopped pecans.
- Using a Tablespoon-size cookie dough scoop, portion out balls of truffle and place them 1" apart on the baking sheet. Freeze until firm, about 20-30 minutes.
- Melt the candy coating according to package directions, or until smooth and melted. Using a fork, dunk a truffle one at a time into the candy coating, coating it completely. Allow excess chocolate to drip off, then return to the baking sheet and immediately press a pecan half on top. Allow chocolate candy coating to set completely before serving.
If you love the rich, aromatic flavor of pure amber maple syrup, you’ll flip for these easy truffles!
And here’s a Homemade Candy Week recap in case you missed any of the delicious treats posted this week!
Have a super sweet day!