Bourbon Street Balls with Pecans
- Level: Easy
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 2 hr
- Yield: 24 to 30 balls
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178
- Total Fat
- 13 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 1 milligrams
- Sodium
- 16 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 8 grams
- Level: Easy
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 2 hr
- Yield: 24 to 30 balls
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 178
- Total Fat
- 13 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 1 milligrams
- Sodium
- 16 milligrams
- Carbohydrates
- 13 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Sugar
- 8 grams
Ingredients
4 cups whole pecans or pecan halves
2 cups crushed or processed vanilla-flavored wafer cookies (recommended: Nabisco Nilla wafers)
1 cup confectioners' sugar
4 jiggers (1 1/2 ounces per jigger) bourbon, or to taste
3 tablespoons light corn syrup (recommended: Karo)
Butter, for fingertips
Directions
- Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
- Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.
- Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve.
