Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups pecans, chopped and toasted
- 3/4 cup light brown sugar, packed
- 1/4 cup corn syrup (or golden syrup for a more traditional flavour)
- 2 large eggs
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- A pinch of ground cinnamon (optional but highly recommended — a nod to those apple crumbles I grew up loving)
If you’re looking to tweak the recipe, you can substitute the all-purpose flour with whole wheat pastry flour for a nuttier texture. Maple syrup can replace corn syrup for a deeper, earthier sweetness, though it will change the consistency slightly. And if pecans aren’t your favourite, walnuts or hazelnuts make a wonderful alternative, each bringing their own character to the party.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. This step reminds me of my childhood mornings, sneaking into the kitchen before anyone else, whisking and mixing while the sun rose over the Devon hills.
- Slowly add the flour and salt into the creamed mixture, folding gently until a soft dough forms. Be careful not to overwork it — I’ve learned from my mum that patience is key for tender pastry.
- Roll the dough into small balls, about one inch in diameter, and place them evenly spaced on your prepared baking sheet. Pop them in the oven and bake for 12-15 minutes until they’re just turning golden around the edges.
- While the dough balls bake, prepare the pecan filling. In a medium bowl, whisk together the eggs, brown sugar, corn syrup, melted butter, vanilla extract, and a pinch of cinnamon. Stir in the toasted pecans, making sure they’re well coated.
- Once the dough balls have cooled slightly, use the back of a spoon or your thumb to gently press an indentation into each ball — kind of like making a little nest for the filling.
- Fill each indentation generously with the pecan mixture. Don’t be shy here; the filling is the heart of these little wonders.
- Return the baking sheet to the oven and bake for an additional 15-18 minutes, until the filling is set and bubbling lightly. The kitchen will fill with the most heavenly scent — a mix of caramel, nuts, and that familiar cinnamon warmth.
- Allow the pecan pie balls to cool completely on a wire rack before serving. I find this is the perfect time to brew a pot of strong, leaf tea — a tradition from my mum’s kitchen that always made the wait worthwhile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
