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Pecan Bourbon Balls

By

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.

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Pecan Bourbon Balls 1 Picture

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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