This recipe, from Eatocracy managing editor Kat Kinsman, appeared in our 2012 Cookie Advent Calendar. Kat says: “I’m a freak for bourbon balls and for smoke, so I decided to play around with them a tad a while back. The result is this recipe: rich with chocolate and the smoky vanilla notes of the whiskey, with an added kick from bourbon-soaked pecans.”
- 1 cup pecans
- 3⁄4 cup bourbon
- 2 cups (about 8 oz.) vanilla wafer crumbs
- 1⁄2 cup Dutch-process cocoa powder
- 1⁄2 cup confectioners’ sugar
- 1⁄4 cup light corn syrup
- 2 tbsp. smoky whiskey, such as High West Campfire Bourbon
- Combine pecans and ½ cup bourbon in a small bowl, and cover with plastic wrap; let sit until pecans have absorbed the bourbon, at least 4 hours or overnight.
- Heat oven to 325°. Spread pecans on a baking sheet, and bake until lightly toasted, about 15 minutes. Let cool, and then finely chop; transfer to a bowl and stir in remaining bourbon, wafer crumbs, ¼ cup cocoa, ¼ cup confectioners’ sugar, syrup, and scotch until smooth. Portion and roll dough into ¾” balls; combine remaining cocoa and confectioners’ sugar in a bowl and coat each ball in cocoa sugar; refrigerate until firm before serving.