Macadamia Bourbon Balls Recipes

Steps:

• Beat first six ingredients until blended. Beat in cranberries and wine. Stir in pineapple, 1/2 cup macadamia nuts and 3 tablespoons chives. Refrigerate, covered, 30 minutes., In a shallow bowl, toss pomegranate seeds and remaining nuts. Shape cheese mixture into a ball; roll in pomegranate mixture., Wrap in plastic; refrigerate 1 hour or overnight. Unwrap; roll in remaining chives. Serve with pita chips.

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.

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:

• Combine biscuits and nuts in bowl.
• Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
• Stir into biscuit mixture.
• Form into balls and then roll in coconut.
• Refrigerate.