Preheat your oven to 325°F and spread the chopped pecans evenly on a baking sheet. Toast them for 12 to 15 minutes, stirring halfway through, until fragrant and lightly golden—this deepens their flavor significantly. Once toasted, transfer the pecans to a bowl and pour the bourbon over them. Cover the bowl and let it sit at room temperature for 2 to 3 hours, allowing the pecans to absorb the bourbon's warmth and complexity. After infusing, drain the pecans in a fine-mesh strainer, reserving the bourbon-soaked liquid to add back into the mixture later.

In a medium bowl, combine the drained bourbon-infused pecans from Step 1 with the graham cracker crumbs, 1/4 cup Dutch-process cocoa powder, and 1/4 cup confectioners' sugar. Mix these dry ingredients thoroughly to distribute the cocoa and sugar evenly. Now add the light corn syrup, maple syrup, and the reserved bourbon liquid from Step 1, stirring until the mixture comes together into a thick, fudgy paste. I like to use real maple syrup here because it adds a subtle sweetness that complements the bourbon without overpowering it. The mixture should be moist enough to hold together when pressed but not wet or sticky.

Working with the filling mixture from Step 2, roll it into balls approximately 3/4-inch in diameter—roughly the size of a large marble or walnut. In a separate shallow bowl, combine the remaining 1/4 cup confectioners' sugar and 1/4 cup Dutch-process cocoa powder, whisking together to break up any lumps. Roll each bourbon ball in the cocoa-sugar mixture until evenly coated, pressing gently so the coating adheres. I find it helpful to work quickly but gently, as the mixture can get sticky if handled too much. Transfer the coated balls to a parchment-lined plate or baking sheet.

Refrigerate the bourbon balls for at least 20 minutes to allow the coating to set and the flavors to meld together. After chilling, they're ready to serve. Store any leftovers in an airtight container in the refrigerator for up to two weeks—though they rarely last that long.