Best Bourbon Balls Recipes

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

BOURBON BALLS

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• In a separate bowl, stir together bourbon and corn syrup until well blended. Stir bourbon mixture into the wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Place finished bourbon balls in a lidded container, cover, and chill at least 30 minutes. Store chilled in a container up to 2 weeks.

BOURBON BALLS

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
• In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
• Add the cooled nuts and salt. Continue to pulse, until the nuts are finely ground but not completely pulverized (you want them in small bits but for them to still have a little bit of texture).
• In a small bowl, whisk together the bourbon, powdered sugar, cocoa powder, and molasses until smooth.
• Add to the food processor bowl and pulse until just combined.
• Scoop the mixture into a bowl and give it a few stirs if the ingredients are not evenly combined. Press it into a mass. Let rest at room temperature for 1 hour to allow the crumbs to absorb some of the liquid.
• Arrange anything you'd like to roll the balls in a shallow dish (a low bowl both works well).
• Portion the dough by tablespoonfuls (I like to use a tablespoon scoop like this) and roll into 1-inch balls. Roll the balls in toppings of your choice, then transfer to a storage container (or enjoy IMMEDIATELY!).

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

BOURBON BALLS

Steps:

• Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
• In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
• Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.

BOURBON BALLS

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

DARK CHOCOLATE BOURBON BALLS

Steps:

• Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.

BEST BOURBON BALLS

Steps:

• By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
• Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
• Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
• Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
• Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
• Stir at end of each 30 seconds.
• It will take about 4-5 minutes to melt everything.
• Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
• Don't prick the end with the fork or a toothpick to dip as some recommend.
• Let drain and put back on the cookie sheet.
• You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
• When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
• Place each piece in a foil or paper fluted candy cup and place in an airtight container.
• Store in the refrigerator until ready to serve or give as gifts.