Gold Dusted Bourbon Pecan Balls Recipes

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GOLD-DUSTED BOURBON PECAN BALLS



Gold-Dusted Bourbon Pecan Balls image

Categories     Bourbon     Chocolate     Nut     Dessert     Christmas     Pecan     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 4 1/2 dozen bourbon balls

Number Of Ingredients 7

2 tablespoons unsweetened cocoa powder
3/4 cup plus 1 tablespoon confectioners' sugar
1/4 teaspoon edible gold powder if desired
2 cups vanilla-wafer crumbs (from about 55 cookies)
1/2 cup pecans, toasted, cooled, and chopped fine
1/3 cup bourbon
3 tablespoons honey

Steps:

  • In a small bowl sift together cocoa powder and 1 tablespoon confectioners' sugar and whisk in gold powder until combined well.
  • In a bowl stir together wafer crumbs and pecans. In a small bowl whisk together bourbon, remaining 3/4 cup confectioners' sugar, and honey and pour into crumb mixture, stirring with a fork until combined well. Form teaspoons of mixture into balls and roll, 4 at a time, in cocoa mixture. Bourbon balls may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place 1 week.

MAPLE-PECAN BOURBON BALLS



Maple-Pecan Bourbon Balls image

The bourbon ball was created in 1938 by Ruth Hanly Booe, a former Kentucky school teacher turned candy maker. The creamy original was whisky-spiked, covered with chocolate and topped with a pecan. Modern-day versions, like this one, are simpler to put together: Vanilla wafers, toasted pecans, cocoa powder, confectioners' sugar and bourbon are combined in a food processor, rolled into balls and dunked in melted chocolate or rolled in confectioners' sugar. Ours also includes a bit of maple syrup for added depth. Bar chocolate, as opposed to chocolate chips, works much better for enrobing candies because chocolate chips have less cocoa butter and become too thick to coat evenly when melted.

Provided by Samantha Seneviratne

Categories     candies, dessert

Time 45m

Yield About 2 1/2 dozen

Number Of Ingredients 9

8 ounces/225 grams vanilla wafers
1 1/4 cups/125 grams pecan halves, toasted
6 tablespoons/90 milliliters maple syrup
1/3 cup/30 grams cocoa powder
1/4 cup/60 milliliters bourbon
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/3 cup/40 grams confectioners' sugar, plus about 1/4 cup/30 grams for coating (optional)
1 1/2 cups/255 grams chopped semisweet chocolate (not chips)

Steps:

  • In the bowl of a food processor, combine the vanilla wafers and pecans and process until fine crumbs form. Add the maple syrup, cocoa, bourbon, vanilla, salt and 1/3 cup confectioners' sugar and process until completely combined and the mixture holds together when shaped into a ball.
  • Portion the dough into 1 tablespoon scoops and transfer them to a parchment-lined baking sheet. Once all the dough is portioned, roll the scoops into neat balls.
  • Melt the chocolate over a double boiler on the stove or in short bursts in the microwave. Using two forks, dip each ball into the melted chocolate, and rotate to cover completely in chocolate coating. Tap each of the covered balls over the edge of the bowl to release excess chocolate and transfer to the prepared sheet. Alternatively, roll the uncoated balls in the 1/4 cup confectioners' sugar until coated.
  • Transfer the sheet to the fridge to set for at least 20 minutes. Store in an airtight container in the fridge for up to one week.

Nutrition Facts : @context http, Calories 123, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 56 milligrams, Sugar 7 grams

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