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Recipe courtesy of Wayne Harley Brachman
Bourbon Balls
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 3 dozen, about 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
- Level: Intermediate
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
- Yield: 3 dozen, about 12 servings
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
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.
My Private Notes
Show:
Sweet Dreams
Episode:
Southern Thanksgiving
