Holiday Recipe Series: Kath Eats’ Bourbon Balls

Posted on December 18, 2012 by

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If you haven’t stopped by Great Harvest at McIntire Plaza yet, don’t waste another second! Grab a delicious loaf of bread for left-over ham (or turkey) sandwiches, a dozen of their delicious cookies, or a package of their tasty pancake mix for an easy (and delicious) holiday breakfast.

For Kath Younger, blogger of Kath Eats Real Food and one half of the husband-and-wife duo running Cville’s Great Harvest, bourbon balls are a Christmas staple. Oh, and Maker’s Mark is a good, good guy.

“My mom used makes bourbon balls every Christmas and I always ate one at the big Christmas party they would throw and be disappointed every year. And then once I formed a happy memory with the taste and smell, I loved them! Now they are one of my very favorite parts of Christmas.” – excerpt from her blog

Bourbon BallsKERF bourbon balls

Ingredients

1 cup pecans or walnuts
1 box vanilla wafers (12 oz)
1 cup confectioner’s sugar
2 tbsp bittersweet cocoa
1/2 cup bourbon
1/4 cup light corn syrup OR 1.5 tbsp honey

Recipe makes about 50-60 balls*

Directions

Pulse wafers in a food processor until they are crumbs.

Toast nuts in the oven until fragrant, about 4 minutes at 400*, or toast in skillet, being careful they don’t burn.

Add toasted nuts, 1 cup powdered sugar, and 2 tbsp really good cocoa into the wafer crumbs.

bourbon ballPulse nuts, sugar and cocoa in with wafers to combine into a nice crumb mixture.

Combine bourbon with corn syrup or honey. Add to crumbs. Use hands to combine.

Begin to roll into balls. {“I find it helpful to squish a blob of dough back and forth between my hands 6-7 times to mush it all together before I begin rolling.”}

Make a few balls, roll them in the powdered sugar, and line them up to dry.

Foodblog-0983

{*”Depending on how big you make them, [how much Maker’s you drink during the making,] and how many you eat!”}

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