Make the Filling:

In a mixing bowl, stir together chopped pecans, graham cracker crumbs, brown sugar, and salt. Add corn syrup, melted butter, and vanilla. Mix until the dough holds together when pressed.

Shape the Truffles:

Scoop out heaping tablespoons of the mixture and roll into balls. Place on a parchment-lined tray and refrigerate for at least 1 hour until firm.

Dip in Chocolate:

Melt the chocolate in a microwave-safe bowl or using a double boiler. Dip each chilled truffle in the melted chocolate, letting excess drip off, and place back on parchment paper.

Garnish (Optional):

While the chocolate is still wet, sprinkle with sea salt or chopped pecans.

Chill & Serve:

Let the chocolate set completely (refrigerate to speed this up), then serve or store in an airtight container.