Old Fashioned 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:

• Mix sugar and angostura bitters in an old-fashioned glass. Mix the two, then add a splash of water. Drop in a cherry and an orange wedge, and muddle into a paste using a muddler (or the back end of a spoon.) Pour in bourbon, fill with ice cubes, and stir.

Steps:

• Muddle the orange slice, 2 cherries, bitters and sugar if using in a large liquid measuring cup until syrupy. Add in the bourbon and a few ice cubes and stir vigorously for 20 seconds to chill the drink and dilute the bourbon. Fill 2 rocks glasses with one large cube. Strain the drink into the glasses. Squeeze an orange peel above each glass to release the oils, then add to the glass along with 1 or 2 cherries.

Steps:

• In a small bowl, combine the crushed walnuts and bourbon. Cover with plastic wrap and let sit overnight.
• Place the graham crackers in a zip-top bag and crush with a rolling pin until the crackers have broken down into crumbs.
• In a large bowl, whisk together the brown sugar, melted butter, and vanilla until the sugar is dissolved.
• Add the crushed graham crackers, soaked walnuts, and chocolate chips and stir to combine.
• Freeze for 10-15 minutes, or until the mixture is firm enough to roll.
• Roll the mixture into small balls, then freeze for another 20 minutes.
• Add the coconut oil to the melted chocolate and stir to combine.
• Coat the balls in the melted chocolate, then sprinkle the tops with crushed walnuts.
• Chill in the refrigerator for 1 hour before serving.
• Enjoy!

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

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:

• Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour.
• Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container.

Steps:

• Prepare meatballs according to package directions. , In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.