Kentucky Bourbon Balls
- Ready In:
- 13hrs
- Ingredients:
- 6
- Yields:
-
6 dozen
ingredients
- 12 cups crushed vanilla wafers (4 boxes)
- 3⁄4 cup dark corn syrup
- 6 tablespoons unsweetened cocoa powder
- 4 1⁄4 cups powdered sugar, divided
- 4 3⁄4 cups chopped pecans, divided
- 3 cups Bourbon (such as Old Grand Dad's)
directions
- Mix vanilla wafers, corn syrup, cocoa powder, 4 cups powdered sugar, 4 cups pecans, and bourbon. Refrigerate at least 12 hours.
- Shape into balls. Pulverize remaining 3/4 cup pecans and sift in remaining 1/4 cup powdered sugar. Mix together and roll bourbon balls in mixture.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!