Luscious, cinnamon-scented truffles madewith toasted pecan butter.
Recipe: Toasted Pecan-ButterTruffles
2 1/2 cups toasted pecan halvesPinch of salt3 tablespoons superfine granulated sugar1/3 cup graham cracker crumbs1 tablespoon butter, softened1 teaspoon vanilla extract1/2 teaspoon ground cinnamon
In a food processor finely chop 1/2 cuppecans; remove and set aside.
Add remaining 2 cups pecans with a pinchsalt to processor and grind, occasionallyscraping down side of bowl, until pecans release their oiland mixture becomes a smooth paste, about3 minutes.
Transfer pecan butterto a bowl and stir in remaining ingredients until combined well.
Form level teaspoons of pecan butter intoballs and roll, no more than 2 at atime, in chopped pecans, pressing pecans gently to make adhere.
Chill truffles, in layers separated bywaxed paper, in an airtight container atleast 1 hour, or until firm.
Makes about 40 truffles.
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