Pecan Bourbon Balls
By LRay
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.
Ingredients
- Bourbon Balls
- 1 (12-oz.) package vanilla wafers, finely crushed
- 1 cup powdered sugar
- 1 cup finely chopped toasted pecans
- 1/2 cup bourbon
- 2 tablespoons unsweetened cocoa
- 2 tablespoons light corn syrup
- Powdered sugar or Buttery Toasted Pecans, coarsely chopped
- BUTTERY TOASTED PECANS
- 1/4 cup butter, melted
- 4 cups pecan halves
- 1 tablespoon kosher salt
- 1/2 teaspoon ground red pepper
Details
Servings 9
Adapted from myrecipes.com
Preparation
Step 1
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.
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