Step 1: Prepare the Base

1. Toast the Pecans: In a dry skillet over medium heat, toast the pecans for 3-4 minutes, stirring frequently, until fragrant. Remove from heat and let them cool before finely chopping or grinding in a food processor. Toasting enhances the flavor and aroma of the pecans.
2. Crush the Graham Crackers: Use a food processor to grind the graham crackers into fine crumbs. If you don’t have a food processor, place the crackers in a zip-top bag and crush them with a rolling pin.

Step 2: Mix the Dough

1. In a large mixing bowl, combine the toasted pecans, graham cracker crumbs, brown sugar, cinnamon (if using), and a pinch of salt. Mix well to ensure the dry ingredients are evenly distributed.
2. Add the maple syrup, vanilla extract, and any optional add-ins, such as bourbon or mini chocolate chips. Stir until the mixture comes together and forms a sticky dough. If the mixture feels too dry, add a teaspoon of maple syrup at a time until it holds together when pressed.

Step 3: Roll the Balls

1. Using a small cookie scoop or your hands, scoop about 1 tablespoon of the mixture and roll it into a smooth ball. Repeat with the remaining mixture. Place the balls on a parchment-lined baking sheet or plate.

Step 4: Chill the Balls

1. Refrigerate the pecan pie balls for at least 30 minutes to firm up. This step makes them easier to handle when adding coatings.

Step 5: Add Optional Coatings

1. If using melted chocolate, dip each ball into the chocolate using a fork or toothpick, letting the excess drip off. Place the coated balls back on the parchment-lined sheet and let the chocolate set at room temperature or in the refrigerator.
2. For powdered sugar or chopped pecan coatings, roll the chilled balls in your chosen topping until fully coated.

Step 6: Serve or Store

1. Once the pecan pie balls are set, transfer them to a serving platter or airtight container.
2. Store in the refrigerator for up to 1 week or freeze for up to 2 months. Enjoy them chilled or at room temperature!