Instructions:
- Preheat oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 6–8 minutes until fragrant. Cool slightly.
- In a food processor, pulse the toasted pecans until finely ground but not paste-like. Transfer 1 cup of this ground mixture to a large bowl; reserve the rest for coating.
- In the large bowl containing the ground pecans, cream the softened butter and brown sugar together until light and fluffy.
- Beat in the corn syrup, vanilla extract, and bourbon (if using) until well incorporated.
- Gradually mix in the reserved ground pecans, flour, and salt until a stiff, workable 'dough' forms.
- Cover the bowl and refrigerate the mixture for at least 1 hour to firm up.
- Remove the mixture from the fridge. Use a small scoop or spoon (about 1 tablespoon) to portion the dough and quickly roll between your palms into uniform balls. Place on a parchment-lined tray.
- Melt the dark chocolate using a double boiler or in the microwave in 30-second intervals, stirring until smooth.
- Dip each chilled ball halfway (or fully) into the melted chocolate. Immediately sprinkle or roll the chocolate-coated section in the reserved finely chopped pecans.
- Return the finished truffles to the parchment paper. Allow the chocolate to set completely at cool room temperature or in the refrigerator for 15 minutes before serving.