Bourbon nut balls


  • Prep Time15 mins
  • Total Time15 mins
  • Makes36 servings
Bourbon nut balls

Roberto Caruso


  • 250 g vanilla wafers, see tip below

  • 1/2 cup toasted pecans

  • 1/3 cup bourbon, rum or brandy

  • 2 tbsp honey, maple syrup or corn syrup

  • 1/3 cup icing sugar

  • 2 tbsp cocoa


  • Whirl vanilla wafers and pecans in a food processor until finely chopped. Add bourbon and honey. Whirl until moistened and slightly doughy. Or by hand, crush vanilla wafers in a sealed bag with a rolling pin until fine crumbs. Finely chop pecans. In a small bowl, stir crumbs with pecans, bourbon and honey until moistened and slightly doughy.

  • In a shallow bowl, stir icing sugar with cocoa. If lumpy, sift or put through a fine sieve. Using your hands, form teaspoonfuls (5 mL) of dough into small balls and drop into cocoa mixture. Coat 3 or 4 at a time, then transfer to a waxed paper-lined container. Repeat, separating rolled balls with waxed paper in storage container. Seal container. Bourbon balls will keep well up to 1 week at room temperature or they can be frozen.

Meringue swirls

Nutrition (per serving)

Calories 51, Protein 0.6g, Carbohydrates 7.5g, Fat 2.2g, Fibre 0.2g, Sodium 20mg.

Cookie tip

You can use 2 cups (500 mL) finely crushed plain cookies such as sugar, shortbread or arrowroot instead of vanilla wafers.