🥃When life gives you honey bourbon, make bourbon balls.
An old family favorite recipe is so old that I had to verify on the internet that it wasn’t any more complicated than measuring and mixing all of the ingredients together. (It isn’t.)
Instead of high fluctose corn syrup, we substitute honey! 🍯
Here’s the recipe:
🟣 Bourbon (or rum, or just plain honey) balls:
🟣 1 cup pecans (or almond slivers)
🟣 3/4 cup bourbon, divided
🟣 2 cups Nilla Wafer crumbs (or substitute with animal crackers for a DF option)
🟣 1/2 cup Dutch-process cocoa powder, divided
🟣 1/2 cup confectioners sugar, divided
🟣 1/4 cup light corn syrup (if you must) or substitute with 1/4 cup honey
Directions:
◾️Soak the pecan (or almonds) in 1/4 cup of bourbon. Cover temporarily with a plate and let sit until the nuts have absorbed some of the bourbon (2-3 hours). Drain and reserve the bourbon.
◾️Heat the oven to 325°F. Spread the pecans on a baking sheet and toast lightly for 12-15 minutes. Let cool, then chop and set aside.
◾️In a large mixing bowl, combine the nuts, remaining bourbon, Nilla Wafers (or Animal Crackers), 1/4 cup cocoa powsder, 1/4 cup confectioner’s sugar, and the corn syrup (if you must) or subsitute with honey. Mix until smooth.
◾️In a separate bowl, combine the remaining cocoa powder with the confection sugar. Roll each ball to coat.
◾️Transfer each finished ball to a cookie sheet. Freeze on cookie sheet for 2-3 hours. Store in fridge until serving.
◾️Serve each bourbon ball in small cupcake liners for a festive arrangement.
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