Pecan Bourbon Balls

Julia Reed, Southern Living DECEMBER 2013, page 144. Think a bourbon ball is a bourbon ball is a bourbon ball? Think again. Try coating them in spiced toasted pecans for a sweet-salty variation and you'll be a convert for life.

101
Pecan Bourbon Balls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Bourbon Balls

  • 1

    (12-oz.) package vanilla wafers, finely crushed

  • 1

    cup powdered sugar

  • 1

    cup finely chopped toasted pecans

  • ½

    cup bourbon

  • 2

    tablespoons unsweetened cocoa

  • 2

    tablespoons light corn syrup

  • Powdered sugar or Buttery Toasted Pecans, coarsely chopped

  • BUTTERY TOASTED PECANS

  • ¼

    cup butter, melted

  • 4

    cups pecan halves

  • 1

    tablespoon kosher salt

  • ½

    teaspoon ground red pepper

Directions

Stir together first 6 ingredients. Shape into 1-inch balls. Roll in powdered sugar or buttery toasted pecans coarsely chopped. Refrigerate up to 2 weeks. Preparation for BUTTERY TOASTED PECANS Preheat oven to 325°. Toss together butter and pecans. Spread pecans in a single layer in a jelly-roll pan; bake 25 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and sprinkle with salt and pepper, tossing to coat. Cool completely. Store up to 1 week.


Nutrition

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