Best Pecan Bourbon Balls Recipes

MAPLE-PECAN BOURBON BALLS

Steps:

• In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
• Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
• Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
• Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

GOLD-DUSTED BOURBON PECAN BALLS

Steps:

• In a small bowl sift together cocoa powder and 1 tablespoon confectioners' sugar and whisk in gold powder until combined well.
• In a bowl stir together wafer crumbs and pecans. In a small bowl whisk together bourbon, remaining 3/4 cup confectioners' sugar, and honey and pour into crumb mixture, stirring with a fork until combined well. Form teaspoons of mixture into balls and roll, 4 at a time, in cocoa mixture. Bourbon balls may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 1 week.

PECAN BOURBON BALLS

Steps:

• 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. Bourbon balls: Stir together first 6 ingredients. Shape into 1-inch balls. Roll in powdered sugar or pecans. Refrigerate up to 2 weeks.

PECAN BOURBON BALLS

Steps:

• 1. Sift sugar and cocoa together and combine with wafers, orange peel and 1 cup of nuts. Toss well to blend ingredients.
• 2. Add corn syrup and Bourbon. Mix thoroughly. Shape into small balls (about 1 inch each). Roll in nuts and remaining sugar.

PECAN BOURBON BALLS

Steps:

• 1. In large bowl stir together cookie crumbs, 1 cup powdered sugar, pecans, corn syrup, cocoa powder, coffee crystals and cinnamon. Stir in enough bourbon to hold mixture togther.2. Shape into 1-inch balls. Roll in additional powdered sugar. Store in airtight container at least 2 weeks. Roll in powdered sugar again before serving.