These pecan balls start with pecans ground into a sandy texture, which are then cooked briefly with sweetened condensed milk, a bit of flour, and vanilla to create a thick, sticky, candy‑like dough that sets up as it cools.
Once chilled, the mixture is scooped and rolled into small balls, chilled again to firm up, and then dipped in melted dark or milk chocolate and often finished with a sprinkle of extra chopped pecans on top. The result is a silky, caramelly pecan center that tastes like a cross between pecan pie filling and a soft praline, all wrapped in chocolate, with very little hands‑on time and no need for candy thermometers.
Equipment
- Food processor to grind pecan halves into fine crumbs.
- 2–3 quart saucepan for cooking the condensed milk mixture with flour and pecans.
- Whisk to blend sweetened condensed milk with flour and vanilla smoothly.
- Wooden spoon or heat‑safe spatula for stirring as the pecan mixture thickens.
- 9×9‑inch baking dish or similar shallow dish for cooling the pecan mixture.
- Plastic wrap to cover and chill the mixture.
- Baking sheet lined with parchment paper for setting rolled balls and dipped candies.
- 1‑tablespoon cookie scoop or small spoon for portioning uniform balls.
- Microwave‑safe bowl for melting chocolate candy melts or chocolate chips.
- Fork or candy‑dipping tool for coating balls in melted chocolate.
Ingredients
- 1 cup (about 100 g) pecan halves, plus a few extra tablespoons finely chopped pecans for garnish.
- 1 can (14 oz / 396 g) sweetened condensed milk (not evaporated milk).
- 1½ tablespoons (about 12 g) all‑purpose flour.
- ½ teaspoon pure vanilla extract.
- 2 cups (about 340–400 g) dark chocolate candy melts, milk chocolate candy melts, or chopped chocolate/almond bark for coating.
This quantity makes roughly 20–24 truffles, depending on how big the balls are scooped.
Instructions and steps
To build the pecan filling, the pecans are prepared first. Whole pecan halves go into a food processor and are pulsed a few times, then processed on low speed until they reach a fine, sandy, coarse‑crumb texture; you want very small pieces but not pecan butter.
This yields about ¾ cup of ground pecans from 1 cup of halves. The ground nuts are set aside while the condensed milk mixture is cooked.
In a 2–3 quart saucepan over medium heat, the sweetened condensed milk, flour, and vanilla extract are whisked together until the flour is completely dissolved and the mixture looks smooth. The ground pecans are then stirred into this mixture, and everything is cooked together for about 8–10 minutes, stirring frequently, until the pecan mixture thickens significantly.
As it cooks, it goes from loose and glossy to a thick, stiff, fudge‑like consistency that pulls away slightly from the sides of the pan when stirred; this thickening step is what allows the balls to hold their shape later.
Once the mixture is thick, it is poured into a 9×9‑inch baking dish and spread into an even layer. The surface is covered tightly with plastic wrap (pressed directly onto the mixture to prevent a skin forming), and the dish is placed in the refrigerator for about 20–30 minutes, or until the mixture is completely cooled and firm enough to scoop.
When it is chilled and set, a baking sheet is lined with parchment, and a 1‑tablespoon cookie scoop or small spoon is used to portion the pecan filling. Each portion is rolled quickly between slightly damp hands to form a smooth ball; dampening hands helps keep the sticky mixture from adhering too much. The balls are arranged on the lined baking sheet and chilled again for about 20 minutes to firm up before dipping.
For the chocolate coating, dark chocolate candy melts (or your choice of coating chocolate) are placed in a microwave‑safe bowl and heated in 30‑second bursts, stirring well between each, until completely melted and fluid.
If using regular chocolate chips instead of candy melts, some recipes suggest adding a spoonful of shortening or coconut oil to help prevent seizing and keep the melted chocolate smooth and dippable. Once melted, the chocolate should be warm and pourable, but not so hot that it melts or cracks the chilled pecan centers.
To coat the candies, a few chilled pecan balls are taken from the fridge at a time. One ball is dropped into the melted chocolate and turned with a fork or dipping tool to cover it completely. The fork is then lifted, and the excess chocolate is allowed to drip back into the bowl, sometimes with a gentle tap on the bowl’s edge.
The coated ball is placed back on the parchment‑lined baking sheet, and before the chocolate sets, a pinch of finely chopped pecans can be sprinkled on top for garnish and a hint of extra crunch. This process is repeated with all of the balls, reheating the chocolate briefly if it grows too thick.
After all the pecan balls are dipped and decorated, the tray is returned to the refrigerator and chilled for another 20–30 minutes, or until the chocolate coating is completely set and firm to the touch. Once set, the treats can be transferred to an airtight container and stored in the fridge until serving.
They hold well for several days and are easy to layer between sheets of parchment in a tin for gifting or adding to a holiday candy tray.
Variations
Condensed Milk Pecan Balls can be adjusted in a few simple ways while keeping the same basic technique. Some recipes toast the pecan halves in a dry skillet or oven before grinding, which deepens their flavor and adds a slight toasty note to the centers.
Others add a splash of bourbon, brandy, or spiced rum to the hot pecan mixture after cooking, making boozy pecan balls that taste like a truffle version of classic Southern pecan candies.
For a lighter version, there are similar two‑ingredient pecan truffles that skip the cooking step entirely and simply mix ground pecans with sweetened condensed coconut milk before rolling and coating, which can be vegan and dairy‑free.
The chocolate coating can be customized as well. Dark chocolate gives a bold, less sweet contrast to the sugary pecan filling, while milk chocolate, white chocolate, or caramel‑flavored melts create a sweeter shell.
Some people skip chocolate dipping altogether and instead roll the balls in reserved ground pecans, powdered sugar, cocoa powder, or coconut, which makes them closer to praline truffles and a bit quicker to assemble.
Whatever the variation, the core idea is the same: sweetened condensed milk and pecans are cooked into a thick, nutty filling, shaped into bite‑size balls, and finished with a coating or garnish to make rich, poppable pecan candies that are simple enough for a weeknight treat but special enough for holiday celebrations.
