I’ve heard it said many times that you should never cook with a wine that you wouldn’t drink. Well this recipe is proof that the same rule applies to cooking with bourbon. Like wine, the world of bourbon is quite nuanced – some are mild and mellow, others are hot and spicy.
I’ve mentioned before that Laura and I are . We enjoy hunting for those elusive bottles. They say every couple has their “thing.
I didn’t want to go with anything super rare. I’m sure it would have been delicious, but those bottles are saved for drinking neat…or perhaps with a drop or two of water. They’re meant to be savored. I ended up going with a single barrel store pick of Old Elk. It’s a tasty bourbon that Laura and I have enjoying a lot lately.
Bourbon balls are a classic holiday party item. They’re bite-sized. They’re easy to make. And one recipe produces a whole tray of bourbon balls. (I get ~64 out of this recipe.) They’re the kind of treat that you stand around eating while talking to friends…and then realize you’ve eaten 7 of them. Oops.
One of the best things about bourbon balls is the simplicity of the recipe.
If you’re looking for a tasty treat that is perfect for holiday gatherings, then keep these bourbon balls in mind! Cheers!
Santa deserves a treat this year, too! These Pecan Bourbon Balls make for an easy holiday party treat or a fun addition to a cookie plate. Cheers!
5 from 7 votes
Prep Time: 30 minutesminutes
Cook Time: 0 minutesminutes
Refrigeration Time: 2 hourshours
Total Time: 2 hourshours30 minutesminutes
Servings: 64bourbon balls
Calories: 76kcal
Using a medium bowl, add 1 cup of finely chopped pecans and all of the bourbon. Stir until well combined; cover and let rest for 1 hour. (Note: The remaining ¼ cup of pecans will be used as garnish.)
Using an electric mixer, cream together butter and confectioner’s sugar until smooth.
Add pecan-bourbon mixture and stir until well combined.
Using ½ Tbsp measuring spoon, scoop out the mixture and shape into ~1” balls. Place balls on a baking sheet lined with wax paper. Refrigerate for 1 hour, or until firm.
Using a double-boiler (or a heatproof bowl set over a pan of gently simmering water), add chocolate and butter.
Using a toothpick, dip each ball into the glaze. Place glazed bourbon ball back onto wax paper and sprinkle top with chopped pecans before glaze hardens. Repeat until all filling mixture has been used.
Let bourbon balls sit until glaze has fully set.