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2 1/2 cups toasted pecan halves

Pinch of salt

3 tablespoons superfine granulated sugar

1/3 cup graham cracker crumbs

1 tablespoon butter, softened

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1. In a food processor finely chop 1/2 cup pecans; remove and set aside.
2. Add remaining 2 cups pecans with a pinch salt to processor and grind, occasionally scraping down side of bowl, until pecans release their oil and mixture becomes a smooth paste, about 3 minutes.
3. Transfer pecan butter to a bowl and stir in remaining ingredients until combined well.
4. Form level teaspoons of pecan butter into balls and roll, no more than 2 at a time, in chopped pecans, pressing pecans gently to make adhere.
5. Chill truffles, in layers separated by waxed paper, in an airtight container at least 1 hour, or until firm.

Makes about 40 truffles.

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