What a sexy, decadent and lovely little ball to have around during the toasts this season. These go very well with champagne. They are so easy to make and you can roll them in different toppings. My mom always made these at Christmas and rolled them in confectioners sugar but I have added dark cocoa and pistachios. There are a lot of recipes around for bourbon balls and rum balls but I think this is one of the best I’ve come across and very similar to my friend Karen French’s extraordinary bourbon balls. Cheers to all of you!
- 1 cup of pecans or walnuts – toasted
- 2 cups of vanilla wafers
- 1/2 cup of confectioners sugar
- 2 tab of cocoa powder
- 1 1/2 tab of light corn syrup
- 1/4 cup of bourbon
Toppings: pistachios, cocoa powder & confectioners sugar
Toast the nuts in a small saucepan
In a food processor chop the vanilla wafers and nuts. Add the sugar to combine, then the corn syrup and bourbon. Mix all well and refrigerate for a couple of hours. Now the fun, roll the balls into small rounds and then into desired topping.