Kentucky Bourbon Balls
No-bake candies of bourbon-soaked pecans and chocolate, a holiday staple across bourbon country.
- Prep
- 40 min
- Cook
- 10 min
- Total
- 50 min
- Servings
- 24
- Difficulty
- Medium
- Calories
- 110 kcal
Equipment
- •Double boiler
- •Baking sheet
- •Mixer
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 6
- carbs
- 12
- protein
- 1
- calories
- 110
Instructions
- 1
Beat the butter and powdered sugar together until smooth.
- 2
Stir in the bourbon and chopped pecans until a stiff dough forms.
- 3
Refrigerate the dough for at least 1 hour until it feels firm.
- 4
Roll the dough into small 1-inch balls. Place them on a sheet pan lined with parchment paper.
- 5
Freeze the balls for 15 minutes so they get firm.
- 6
Melt the chocolate in a double boiler. Dip each ball into the chocolate to coat it completely.
- 7
Press a pecan half onto each ball before the chocolate sets.
- 8
Refrigerate until firm, about 30 minutes, before you serve them.
Chef's tips
Chill the filling thoroughly before rolling because it gets very soft at room temperature. Use a fork or toothpick to dip the balls for a neat chocolate coating.
Storage
Store in an airtight container in the refrigerator up to 2 weeks.
Reheating
Not applicable; serve chilled or at room temperature.
Common mistakes to avoid
- •Adding too much bourbon, which keeps the filling from setting properly
- •Dipping the balls while they are too soft, which makes the chocolate shell crack
Serving suggestions
Cooked Kentucky Bourbon Balls?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Kentucky
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
