Bourbon nut balls
12
- Prep Time15 min
- Total Time15 min
- Makes36 servings
Roberto Caruso
This confection – between a cookie and a candy – is quick and easy to make.
Ingredients
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
Instructions
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.