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Bangin' Bourbon Balls

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“Christmas gifts from me are usually centered around something I know someone likes or will like. Of course, using whiskey/bourbon in anything is something that all Kentuckians know about. These little suckers can either be made with a smooth bourbon such as Maker's Mark or a kickin whiskey like Jim Beam. Either way, they are a must for our holiday cheer. And the more you eat, the more you want. The nine hours cook time is actually chill time and the yield depends on how much fondant you use for each ball.”
READY IN:
9hrs 30mins
YIELD:
1-2 lg. tins
UNITS:
US

Ingredients Nutrition

  • 12 cup butter, softened
  • 1 lb powdered sugar (sifting not necessary)
  • 1 12-2 cups pecan halves
  • 1 dash salt
  • 16 ounces dipping chocolate
  • 6 tablespoons Bourbon (more or less to taste, see note) or 6 tablespoons whiskey (more or less to taste, see note)

Directions

  1. Cream the butter and sugar to form a fondant.
  2. Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e. Scotch whiskey, Irish whiskey, Canadian whiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer Jim for this recipe. The difference is the distilling process. If you want to know more about the difference, check out the Maker's Mark website.) Mix well.
  3. Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm.
  4. Melt chocolate and cool until easily handled.
  5. Dip the balls, letting the excess drip off. Place back on the waxed paper.
  6. Chill 1 hour or until chocolate is set. Store in an airtight container either in a very cool place or the refrigerator.

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