Yield:
About 40 truffles.
Level:
Easy

Ingredients

Directions

Finely chop 1/2 cup pecans. In a food processor grind remaining 2 cups pecans with a pinch of salt, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes. Transfer pecan paste to a bowl and stir in remaining ingredients until combined well. Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere. Chill truffles, in layers separated by waxed paper, in an airtight container at least 1 hour, or until firm, and up to 4 days.;

IDEAS YOU'LL LOVE

Chocolate Truffles

Recipe courtesy of Ina Garten

White Truffles

Recipe courtesy of Ina Garten

Dark Chocolate Truffles

Fig and Ginger Truffles

Recipe courtesy of Ellie Krieger

Chocolate Truffle Pots de Creme

Recipe courtesy of Food Network Kitchen

Fettuccine with White Truffle Butter and Mushrooms

Recipe courtesy of Ina Garten

Pecan Butter Crunch

Recipe courtesy of Dorothy Pacey

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking