Bourbon Balls

Bourbon Balls are kind of a big deal in Kentucky. To have the best Bourbon Balls for the holidays, they need time to sit and mellow. So I typically start making them now, stash them in an airtight container in the back of the refrigerator, and by Thanksgiving and Christmas they’re perfect. Assuming my husband and teenage boys haven’t found them by then. You can use any good bourbon, we tend to use Makers Mark around here. Don’t use anything you wouldn’t drink. If you roll these into about 1” balls, you’ll get several dozen.

1 to 2 cups good bourbon (I use Maker's Mark)
1 cup chopped pecans
1 two-pound bag of powdered sugar
1 stick butter, softened
2 bags semisweet chocolate chips
paraffin wax

Place 1 cup of chopped pecans in shallow bowl. Pour bourbon over nuts, immersing completely. Cover and let soak 12 hours to overnight.

Cream butter in stand mixer fitted with paddle attachment. Combine bourbon-pecan mixture with just enough powdered sugar to form a stiff ball. Refrigerate to let stiffen slightly.
Roll dough into small balls. Refrigerate and allow to set for about an hour before dipping in chocolate.

In double-boiler (or a sauce pan placed over a larger pan of boiling water), add semisweet chocolate chips and a small amount (a few tablespoons) of paraffin wax (the wax helps the chocolate to not be too thick). Heat until just smooth. Dip dough balls into the chocolate mixture.

Place bourbon balls on wax paper to cool.

Results are better if you leave them to cool at room temperature rather than in the refrigerator.