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1
Pour the pecans into a large skillet and toast, stirring often, over medium heat until fragrant. This will take about 4 to 8 minutes.
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2
Pour the toasted pecans into a food processor and blend, pausing to scrape down the sides with a spatula often. It will be crumbly at first, but will eventually blend into super-creamy goodness after 5-15 minutes (mine took about 6 minutes). Add a pinch of kosher salt. Blend again, taste, and add more salt if needed.
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3
Dump the pecan butter into a large bowl or bowl of a stand mixer. Beat the pecan butter, butter and vanilla until smooth. Add the powdered sugar and beat until combined. The dough will not be stiff.
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4
Line 2 baking sheets with wax paper. Using a teaspoon size spoon, scoop the dough onto the baking sheets. Try to be as neat as possible, you want a somewhat round shape.
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5
Freeze the balls for 45 minutes to 1 hour.
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6
While freezing, melt chocolate chips in a double boiled or microwave, string every 30 seconds. Remove one pan of pecan butter balls from freezer (if you would like to shape your balls better, now is the time, but do so quickly) and immediately dip, covering the ball completely in chocolate. Repeat with remaining pan.
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7
Refrigerate until ready to serve, at least 25 minutes. If desired, drizzle with more melted chocolate before serving.
