You really need to get your minds out of the gutter…
I heart Bourbon Balls
One of my Christmas traditions of my moms is baking a LOT for Christmas. After she spends days baking, she takes her wagon and delivers treats to all of the neighbors. It is always a lot of work but the effort is always worth it. Most of the items are your “typical” Christmas baking things….fudge, cookies, brownies, etc.
She does, though, sometimes include Bourbon Balls and they are SOOOO good.
If you have never had a Bourbon Ball, you should definitely make this recipe and give them out to your friends. They will love you for it.
Corrin spent the entire day making a million treats for friends and teachers.
Corrin: Do you think I can put some Bourbon Balls in the teacher’s treats?
Me: No, I think there is a rule about alcohol and schools. I don’t want you to get arrested.
Corrin: Yes, but it is a food item and people cook with wine all of the time.
Me: You soaked the balls in Bourbon. The alcohol didn’t cook off.
Corrin: Do you know how much the teachers would love my kids more if they got Bourbon Balls in their treat bags?
Me: Yes they would. Don’t do it
Corrin decided to text a few a of our friends. Here is the text chain. You probably wouldn’t believe that we are all in our 30’s.
I stopped by Corrin’s house and tasted the Bourbon Balls. They were SOOOOOO good.
Here is the recipe from the Food Network
- 1 cup pecans8 ounces vanilla wafers, enough to make 2 cups1/2 cup unsweetened Dutch-processed cocoa, divided1 cup confectioners’ sugar, divided1/4 cup light corn syrup1/4 cup bourbon
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.
Recipe courtesy of Wayne Harley Brachman, “Retro Desserts”, Harper Collins Publishers, 2000
My question for you is this: Who likes balls too?