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Using a rimmed baking sheet, toast the pecans for 8 to 10 minutes, watching closely. You could also use a toaster until the seeds start to darken, or sauté without oil in a small pan until they brown and become fragrant, about 5 minutes. Remove and set aside.
In a medium bowl, stir together the toasted pecans, graham cracker crumbs, brown sugar, and salt until well combined. Add the maple syrup, bourbon, and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
Form the candy into 24 walnut-sized balls. Place them on a sheet pan and freeze for 2 hours.
In the top of a double boiler, or in a medium stainless-steel bowl set over a pot of gently simmering water, melt the chocolate.
Line a baking sheet with parchment paper or Silpat. Dip the frozen balls into the melted chocolate, and place on prepared baking sheet.
Let truffles sit for 15 minutes or until firm. Store at room temperature in an airtight container, for up to a week.