Preheat your oven to 350°F.

Spread the chopped pecans in a single layer on a baking sheet. Bake for approximately 5 to 7 minutes, stirring once, until fragrant and lightly toasted.

Keep a close eye on them because pecans can burn quickly.

Remove the baking sheet from the oven and allow the pecans to cool completely before using them in the filling.

Step 2: Prepare the Dry Ingredients

In a large mixing bowl, combine the finely chopped toasted pecans, graham cracker crumbs, packed brown sugar, cinnamon, and salt.

Stir everything together until the ingredients are evenly distributed.

Breaking up any lumps of brown sugar at this stage will help create a more consistent filling.

Step 3: Add the Butter and Vanilla

In a separate small bowl, combine the melted butter, light corn syrup, and vanilla extract.

Whisk until smooth and fully combined.

Pour the wet mixture over the dry ingredients. Stir with a sturdy spatula until everything is evenly moistened.

The mixture should resemble a thick, slightly sticky dough that holds together when pressed between your fingers.

Step 4: Adjust the Filling Consistency

If the mixture feels too dry or crumbly, add another teaspoon of corn syrup at a time until it holds together.

If it feels too sticky or soft, add a little extra graham cracker crumb.

Avoid adding too much liquid because the truffles need to be firm enough to roll and dip.

Step 5: Shape the Truffles

Line a baking sheet with parchment paper.

Scoop approximately 1 tablespoon of the pecan mixture and roll it gently between your palms to form a smooth ball.

Place each ball on the prepared baking sheet, leaving a little space between them.

Continue until all the mixture has been used. Try to make the truffles approximately the same size so they chill evenly.

Step 6: Chill Until Firm

Transfer the baking sheet to the refrigerator and chill the truffles for approximately 45 to 60 minutes.

They should feel firm enough to handle without losing their shape.

This step is important because chilled truffles are much easier to dip into melted chocolate.

Step 7: Melt the Chocolate

Place the semisweet chocolate melting wafers in a microwave-safe bowl.

Heat in 20-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth.

If the chocolate seems too thick, add the optional coconut oil or vegetable shortening a little at a time.

Stir until the coating becomes smooth and easy to work with. Avoid overheating the chocolate.

Step 8: Dip the Pecan Truffles

Remove a few chilled truffles from the refrigerator at a time, keeping the remaining ones cold.

Place one truffle into the melted chocolate and gently turn it with a dipping fork until completely coated.

Lift it out and allow the excess chocolate to drip back into the bowl.

Carefully transfer the coated truffle to the parchment-lined baking sheet.

Repeat with the remaining truffles.

Step 9: Add the Pecan Decoration

While the chocolate coating is still wet, sprinkle the tops with finely chopped pecans.

For an elegant finish, drizzle a little extra melted chocolate over the truffles or add a tiny pinch of flaky sea salt.

You can also leave some truffles plain for a smooth, glossy chocolate finish.

Step 10: Let the Chocolate Set

Allow the chocolate coating to set at room temperature, or refrigerate the tray for approximately 15 to 20 minutes until firm.

Once completely set, transfer the Pecan Pie Truffles to an airtight container.

For the best flavor and texture, let them sit for a few minutes at room temperature before serving.