Maple Pecan Truffles
These Maple Pecan Truffles are so buttery, sweet, crunchy, and filled with pure, amber maple syrup. The easiest truffle to make during the holiday season!
Servings: 20 -22
- 1/2 cup (1 stick) salted butter softened
- 2 Tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon maple extract
- 2¼ cups confectioners' sugar
- 1/2 cup finely chopped toasted pecans
- 16 ounces (One 16 ounce 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.