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Bourbon nut balls




Source of Recipe


First published in Chatelaine's 01/1995 issue


List of Ingredients




250 g vanilla wafers (see tip below)
1/2 cup ( 125 mL) toasted pecans
1/3 cup ( 75 mL) bourbon, rum or brandy
2 tbsp ( 30 mL) honey, maple syrup or corn syrup
1/3 cup ( 75 mL) icing sugar
2 tbsp ( 30 mL) cocoa



Recipe



1. Whirl vanilla wafers and pecans in a food processor until finely chopped. Add bourbon and honey. Whirl until moistened and slightly doughy. Or by hand, crush vanilla wafers in a sealed bag with a rolling pin until fine crumbs. Finely chop pecans. In a small bowl, stir crumbs with pecans, bourbon and honey until moistened and slightly doughy.

2. In a shallow bowl, stir icing sugar with cocoa. If lumpy, sift or put through a fine sieve. Using your hands, form teaspoonfuls (5 mL) of dough into small balls and drop into cocoa mixture. Coat 3 or 4 at a time, then transfer to a waxed paper-lined container. Repeat, separating rolled balls with waxed paper in storage container. Seal container. Bourbon balls will keep well up to 1 week at room temperature or they can be frozen.


Nutrients per bourbon ball
.6 g protein , 2.2 g fat , 7.5 g carbohydrates , .2 g fibre , .2 mg iron , 4 mg calcium , 51 calories , 20 mg sodium


Cookie tip

Cookie tip

You can use 2 cups (500 mL) finely crushed plain cookies such as sugar, shortbread or arrowroot instead of vanilla wafers.