Pecan Pie Balls (No-Bake)

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Pecan Pie Balls (No-Bake)

How to Prepare Pecan Pie Balls and Chicken Sweetcorn Soup with Ease”

Ingredients for Pecan Pie Balls (No-Bake)

  • 2 cups finely chopped pecans: Use fresh pecans for the best flavor and texture.
  • 1 cup crushed graham crackers: This forms the base and binds the balls.
  • 1 cup brown sugar (packed): Adds sweetness and a molasses-rich depth.
  • 1/2 cup light corn syrup: Ensures the mixture holds together and creates a luscious texture.
  • 1 teaspoon vanilla extract: Enhances the nutty flavor.
  • Pinch of salt: Balances the sweetness.
  • Powdered sugar (for coating): Provides a sweet, delicate finish.

Directions for Pecan Pie Balls (No-Bake)

  1. Combine the dry ingredients: In a large bowl, mix together chopped pecans, crushed graham crackers, brown sugar, and salt.
  2. Add the wet ingredients: Mix in corn syrup and vanilla extract.. Mix until the ingredients bind together.
  3. Shape into balls: Scoop small portions and roll into bite-sized balls using your hands.
  4. Coat in powdered sugar: Roll each ball generously in powdered sugar until fully covered.
  5. Chill and serve: Arrange the balls on a parchment-lined tray and refrigerate for at least an hour before serving.

Ingredients for Easy Chicken and Sweetcorn Soup

  • 2 cups shredded cooked chicken: Rotisserie chicken works great for convenience.
  • 1 can (14 oz) sweetcorn, drained: Provides natural sweetness and texture.
  • 4 cups chicken stock: Homemade stock adds depth, but store-bought is fine.
  • 2 teaspoons soy sauce: Brings a savory umami boost.
  • 1 teaspoon sesame oil: Adds nutty undertones.
  • 2 eggs, lightly beaten: Creates silky ribbons in the soup.
  • 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the soup slightly.
  • Salt and pepper to taste: Adjust to your preference.
  • Green onions (for garnish): Adds a fresh, vibrant finish.

Directions for Easy Chicken and Sweetcorn Soup

  1. Heat the stock: In a medium pot, bring the chicken stock to a gentle boil.
  2. Add chicken and corn: Stir in the shredded chicken and drained sweetcorn.
  3. Season the soup: Add soy sauce, sesame oil, salt, and pepper. Simmer for 5 minutes.
  4. Thicken the soup: Stir in the cornstarch mixture and cook until the soup thickens slightly.
  5. Create egg ribbons: Slowly drizzle beaten eggs into the soup while stirring gently to form delicate ribbons.
  6. Garnish and serve: Top with chopped green onions and serve hot.

Different Variations of No-Bake Pecan Pie Balls and Chicken Sweetcorn Soup

  • Pecan Pie Balls Variations:
    • Add mini chocolate chips or a splash of bourbon for an elevated flavor profile.
    • Substitute maple syrup for corn syrup to use a natural sweetener.
    • Roll the balls in crushed nuts or shredded coconut instead of powdered sugar.
  • Chicken and Sweetcorn Soup Variations:
    • Substitute chicken with cooked shrimp or diced tofu for a different protein source.
    • Add a touch of chili oil for a spicy kick.
    • Include vegetables like diced carrots or mushrooms for extra nutrients.

Storage and Reheating Tips for Pecan Pie Balls (No-Bake) and Chicken and Sweetcorn Soup

  • Storing Pecan Pie Balls (No-Bake):
    • Store in an airtight container in the refrigerator for up to 1 week.
    • For extended storage, arrange the balls in a single layer on a baking sheet and freeze them. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months.
  • Reheating Pecan Pie Balls:
    • Pecan Pie Balls are best served chilled or at room temperature. Allow frozen balls to thaw in the refrigerator overnight before serving.
  • Storing Chicken and Sweetcorn Soup:
    • Pour cooled soup into an airtight container and refrigerate for up to 3 days.
    • For freezing, divide the soup into individual portions and store in freezer-safe containers for up to 2 months.
  • Reheating Chicken and Sweetcorn Soup:
    • Reheat on the stovetop over low heat, stirring occasionally to prevent sticking.
    • Alternatively, microwave individual portions in 30-second bursts, stirring in between, until fully heated.

FAQs About Pecan Pie Balls (No-Bake) and Chicken and Sweetcorn Soup

Q: Can I make Pecan Pie Balls (No-Bake) without graham crackers?
A: Yes, crushed digestive biscuits or vanilla wafers can be used as substitutes.

Q: What type of pecans should I use for Pecan Pie Balls?
A: Use fresh pecans and toast them lightly for enhanced flavor.

Q: Can I prepare Chicken and Sweetcorn Soup in advance?
A: Absolutely! This soup tastes even better after a day, as the flavors meld beautifully.

Q: Can I make the soup vegetarian?
A: Yes, replace chicken with tofu or mushrooms and use vegetable stock instead of chicken stock.

Q: How can I thicken Chicken and Sweetcorn Soup without cornstarch?
A: You can use arrowroot powder, potato starch, or simply mash a portion of the sweetcorn and stir it into the soup.

Conclusion: Why You’ll Love Pecan Pie Balls (No-Bake) and Easy Chicken and Sweetcorn Soup

Pecan Pie Balls (No-Bake) and Easy Chicken and Sweetcorn Soup are the perfect comfort foods for any season. The no-bake pecan pie balls are quick, easy, and irresistibly sweet, making them ideal for parties or gifting. Meanwhile, the chicken and sweetcorn soup offers warmth and nourishment in every spoonful, making it a go-to meal for busy weeknights or cozy weekends.

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Pecan Pie Balls (No-Bake)

Pecan Pie Balls (No-Bake)

  • Author: Ella Hartwell
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 20–24 balls 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe
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Description

This indulgent recipe pairs tender honey-glazed chicken with creamy, peppery mac and cheese. Follow your favorite recipe or add diced chicken breast tossed in a mix of honey and freshly cracked pepper to classic mac and cheese for a delightful twist.

Ingredients

Scale
  • 1 ½ cups pecans, finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup powdered sugar
  • ½ cup dark corn syrup
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 ½ cups semisweet or milk chocolate chips (for coating)
  • 1 tbsp coconut oil or shortening (optional, for chocolate melting)

Instructions

  • Prepare the Mixture:
    In a large bowl, combine the chopped pecans, graham cracker crumbs, powdered sugar, cinnamon, and salt. Mix well.

  • Add Wet Ingredients:
    Pour in the dark corn syrup and vanilla extract. Stir until the mixture comes together into a thick, sticky dough.

  • Shape the Balls:
    Using a small cookie scoop or tablespoon, scoop out portions of the mixture and roll them into bite-sized balls. Place them on a parchment-lined baking sheet.

  • Chill the Balls:
    Refrigerate the balls for 30 minutes to firm up.

  • Melt the Chocolate:
    In a microwave-safe bowl, melt the chocolate chips (and coconut oil if using) in 20-second intervals, stirring in between, until smooth.

  • Dip the Balls:
    Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it is fully coated. Tap off excess chocolate and place back on the parchment paper.

  • Set the Coating:
    Let the chocolate-covered balls sit at room temperature or refrigerate until the coating hardens.

Nutrition

  • Serving Size: 1 ball
  • Calories: 120 calories

Keywords: Pecan Pie Balls (No-Bake) ,No-bake pecan dessert

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