Pecan Balls

Pecan Balls

Course Dessert
Cuisine American
Keyword pecan-balls
Prep Time 30 minutes
Cook Time 12 minutes
Melt Candy Coating 10 minutes
Total Time 42 minutes
Servings 48
Author Pecan Pie Balls


  • 2 1/2 cups chopped pecans toasted and divided
  • 1/2 cup butter (1 stick)
  • 1 cup packed light brown sugar
  • 1/2 cup Karo® Light Corn Syrup
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 2 cups vanilla wafer crumbs
  • 1/2 cup toffee bits divided
  • 1 lb white chocolate candy coating
  • 1 lb chocolate candy coating


  • Spread pecans in a single layer on a baking sheet. Toast in a preheated 350°F oven for 6-8 minutes. Set aside to cool. 
  • In a large heavy bottomed saucepan melt together the butter, sugar, Karo® Light Corn Syrup and salt. Bring to a boil, then lower the heat and simmer for 3 minutes. Remove from the heat and add the vanilla. Mix well.
  • Next, add 2 cups pecans, vanilla wafers and toffee bits to the mixture. Mix until fully moistened. 
  • To coat: Line a large baking sheet with wax paper. 
  • Using a small cookie or ice cream scoop divide the mixture rolling into 1-inch bite size balls. Place on baking sheet. 
  • Melt candy coating per package instructions. Using a fork dip into candy coating allowing any excess to drip off. Place onto wax paper. 
  • Sprinkle the tops of each pecan ball with reserved 1/2 cup pecans while wet then allow to dry completely. 
  • Store chilled in an airtight container for up to one week. Bring to room temperature prior to serving.


  1. May substitute dark Karo corn syrup in place of  light Karo corn syrup.
  2. May substitute honey graham cracker crumbs in place of vanilla wafer crumbs.