Kentucky Bourbon Balls

This is another quick and easy recipe for a unique candy.  It makes a great addition to any cookie tray or with an after-dinner drink.  The original recipe says to roll the finished balls in granulated sugar but I use powder sugar to make them look like snowballs.  The bourbon really comes through but doesn't overpower.  You could switch out the bourbon for rum if you prefer the taste of rum to bourbon.  

8 oz. Nilla Wafer cookies
4 oz. chopped pecans
6 oz. semisweet chocolate 
1/3 cup of granulated sugar
2 Tablespoons light corn syrup
6 Tablespoons of bourbon

In a food processor, reduce the Nilla wafers to fine crumbs and transfer to a large mixing bowl.  Chop the pecans fine and add them to the bowl.  Set aside.

Melt the chocolate in a heatproof bowl set over a pot of hot, but not boiling, water.  Stir in the sugar, corn syrup and bourbon.  Add this mixture to the crumb mixture.  Stir until well combined.

Form tablespoon-sized lumps of the mixture into balls, rolling between the palms of your hands.  Drop the balls in a bowl of sugar and toss to coat.  Transfer to an airtight container, arranging the balls in single layers separated by parchment.  Store at room temperature.  They get better and mellower as they age.


Recipe Food52