Recipe courtesy of Wayne Harley Brachman

Bourbon Balls

Name: Bourbon Balls
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 3 dozen, about 12 servings
Cuisine: american
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

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Level: Intermediate
Total: 40 min

Prep: 30 min
Cook: 10 min

Yield: 3 dozen, about 12 servings

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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

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Watch how to make this recipe.

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.

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