KENTUCKY BOURBON BALLS
Try this smooth, delicious, and authentic Kentucky bourbon ball candy.
Provided by KY Piano Teacher
Categories Desserts Candy Recipes Truffle Recipes
Time 16h30m
Yield 24
Number Of Ingredients 5
Steps:
- Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
- Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
- Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.
Nutrition Facts : Calories 252 calories, Carbohydrate 31.3 g, Cholesterol 10.2 mg, Fat 13.9 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 6.5 g, Sodium 27.6 mg, Sugar 28.9 g
BOURBON BALLS
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.
BOURBON BALLS
The sweet kick of bourbon in these confections will transport you straight to Kentucky. We dipped the pieces in a bittersweet chocolate coating and topped them off with crunchy pecan. The result is a Derby-worthy treat you can make and enjoy all year round.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 25 bourbon balls
Number Of Ingredients 11
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.
BOURBON BALLS
Provided by Food Network
Categories dessert
Time 40m
Yield 3 dozen, about 12 servings
Number Of Ingredients 6
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.
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- Place a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the pecans in a single layer. Bake until the pecans are toasted and crisp, about 8 to 10 minutes, stirring once halfway through. Immediate transfer to a cutting board to cool.
- In the bowl of a food processor fitted with a steel blade, pulse together the cookie crumbs (if you are starting with whole cookies, make the crumbs now then double-check to make sure you have 2 1/2 cups).
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