Smoky Whiskey Balls

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.”

Smoky Whiskey Balls Smoky Whiskey Balls
This take on the classic bourbon ball is rich with chocolate and the smoky vanilla notes of the whiskey, with an added kick from bourbon-soaked pecans.
Yield: makes 30 balls

Ingredients

  • 1 cup pecans
  • 34 cup bourbon
  • 2 cups (about 8 oz.) vanilla wafer crumbs
  • 12 cup Dutch-process cocoa powder
  • 12 cup confectioners’ sugar
  • 14 cup light corn syrup
  • 2 tbsp. smoky whiskey, such as High West Campfire Bourbon

Instructions

  1. 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.
  2. 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.