Best Aunt Vernas Bourbon Balls Recipes

Bourbon Balls image

Provided by Southern Living Editors

Time 53m

Yield Makes about 3 dozen

Number Of Ingredients 7

1 (11-oz.) package vanilla wafers, finely crushed
1 cup finely chopped pecans, toasted
¾ cup powdered sugar
2 tablespoons unsweetened cocoa
½ cup bourbon
2 ½ tablespoons light corn syrup
Powdered sugar

Steps:

Stir together first 4 ingredients in a large bowl until well blended.
In a separate bowl, stir together bourbon and corn syrup until well blended. Stir bourbon mixture into the wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Place finished bourbon balls in a lidded container, cover, and chill at least 30 minutes. Store chilled in a container up to 2 weeks.

Bourbon Balls image

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 25 bourbon balls

Number Of Ingredients 11

3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers
1 1/4 cups pecan halves
1/3 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
1/4 cup bourbon
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Pinch kosher salt
6 ounces bittersweet chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
25 pecan halves

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.