Ingredients
The following ingredients have 4 Servings
- 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
Instruction
- 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.
