| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 3 dozen, about 12 servings |
Ingredients
- 1 cup pecans
- 8 ounces vanilla wafers, enough to make 2 cups
- 1/2 cup unsweetened Dutch-processed cocoa, divided
- 1 cup confectioners’ sugar, divided
- 1/4 cup light corn syrup
- 1/4 cup bourbon
Instructions
- Preheat oven to 325 degrees F.
- Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You’ll know they’re done when they give off their fragrant aroma, and be sure to check them so they don’t become overbaked or charred.
- In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners’ sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners’ sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners’ sugar.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 225 |
| Total Fat | 10 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 63 mg |
Reviews
They’re delicious, everyone loved it
I loved this recipe! I made it for a Kentucky Derby party. I mixed up the “toppings” though, I rolled some in Heath bar topping, I dipped some in melted chocolate and the rest in cocoa. They were delicious
I think Gale’s recipes are always great, but this one just didn’t work for me.
The ingredient list call for 1 cup confectioner’s sugar, but only lists 1/2 cup to use in the directions.
Just a comment that it says in ingredients that you need 1 cup of confectioner’s sugar. You only need 1/2 cup, divided into two 1/4 cups. Other than that the recipe is perfect, easy and delicious!
use Jim Beam bourbon, cover in melted dark choc, then white choc in crossed lines, top with pecan half. On the side. soak pecans halves in the bourbon for 24 hours…serve with the bourbon balls as a side dish!!
Read more at: http://www.foodnetwork.com/recipes/bourbon-balls-recipe.html?oc=linkback
YUM
Used Jack Daniels Tennesee Honey.
Used Jack Daniels Tennesee Honey.
I used to make these as a kid, my brother put the recipe in his kindergarten holiday cook book. Pretty sure his teacher thought my Mom was raising a bunch of alchoholics since his version of the recipe was basically bourbon and ‘nilla wafers. I still make em every year.
I followed this recipe exactly, using organic Vanilla Wafers and Jameson for the bourbon. I think the texture, taste and ease of making are fantastic. The only thing I will be changing next time around will be the amount of whiskey – a little more and these will be perfect!
These are so easy and good. For a variation, I added a tablespoon of Grand Marnier and covered in a chocolate studded with some orange zest. Very nice…