Food Network: Bourbon Balls

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Bourbon Balls
Recipe courtesy Wayne Harley Brachman, "Retro Desserts", Harper Collins Publishers, 2000

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

Directions
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.