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In a large bowl, combine the finely chopped pecans, graham cracker crumbs, and packed brown sugar. Stir until well mixed.
Pour the maple syrup and vanilla extract over the dry ingredients. Add the salt. Stir until all the ingredients are fully incorporated and a thick, sticky dough forms.
Scoop out about 1 tablespoon of the mixture. Roll it between your palms to form a firm, compact ball. If the mixture is too crumbly, press it together firmly.
Place the powdered sugar in a shallow bowl. Roll each ball in the powdered sugar until it is completely and generously coated.
Place the finished balls on a baking sheet or plate lined with parchment paper.
Refrigerate for at least 1 hour to allow them to set and firm up before serving. Store in an airtight container in the refrigerator.