Bangin Bourbon Balls Recipes

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.

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.

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.

Steps:

• Mix wafer crumbs, confectioner’s sugar, hazelnuts, bourbon, cocoa and syrup in medium-size bowl.
• Press all ingredients in bowl together to form a large ball.
• Shape into balls, 1 tbsp each; place on waxed paper.
• Place granulated sugar in small shallow dish.
• Roll small balls in sugar to coat.
• Place in tightly covered container for at least 23 hours in a cool place for flavors to develop.
• To serve, place in individual colored mini cupcake papers.
• NOTE: Store in tightly covered container in cool place up to several weeks.

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.

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.