Let Me Tell You About These Bourbon Pecan Balls…
Okay, so every holiday season (and sometimes totally random Tuesdays), I make these bourbon pecan balls that always seem to vanish faster than you can say “y’all want seconds?” First time I brought them to a family get-together, my cousin Kyle mistook them for meatballs—he learned real quick, after the first bite, they’re most definitely not for spaghetti night! (Though, imagine a world where grandma topped her pasta with boozy confections—wild, right?) Anyway, this recipe’s seen me through office potlucks, last-minute desserts, and the occasional midnight snack attack with my sister. I will admit: I sometimes eat a few even before rolling them in sugar; don’t judge, they’re addictive.
Why You’ll Love Making These (And Eating Them, Obviously)
I make this when I’m short on time but still want to impress people (and, let’s be honest, catch a little dessert buzz at the block party). My family goes crazy for this because it’s crunchy, a bit chocolatey, and you can really taste the bourbon. Actually, I find it works better if you let them sit overnight—it lets the bourbon mellow, but sometimes, who’s that patient? Also, these are what I call a “no-bake win”—so if your oven is on the fritz (or, eh, full of tater tots), fear not. Rolling gets my hands sticky, but that’s half the fun (until you answer the phone with sticky fingers—sorry, Mom!).
So, What Do You Need? (Plus a Few Swaps I’ve Tried)
- 2 cups (about 220g) vanilla wafer crumbs (Nilla is classic but whatever, store brand is fine—once, I used graham crackers in a pinch, and it still worked)
- 1 cup finely chopped pecans (I toast them if I remember, but I usually don’t… raw is fine!)
- 3/4 cup powdered sugar (plus more for rolling)
- 2 tablespoons unsweetened cocoa powder (I use Hershey’s; grandma swore by Ghirardelli, but honestly, whatever’s in the cupboard)
- 1/3 cup bourbon (don’t get too fancy; I’ve used just about every brand, but Maker’s Mark is my go-to for these)
- 2 tablespoons light corn syrup (sub honey if you want, but it changes the flavor a bit—I’ve done both!)
- 1/2 teaspoon vanilla extract
Let’s Get Rolling (Literally)
- Toss your vanilla wafers into a zip-top bag and bash them with a rolling pin until you’ve got crumbs—or use a food processor if you’re feeling fancy… though I secretly enjoy the stress relief of bashing.
- Mix the crumbs, pecans, powdered sugar, and cocoa in a big bowl. Don’t worry if it looks a bit lumpy; it’ll sort itself out.
- In a small bowl (or, honestly, right in the big one if you hate dishes like me), whisk together the bourbon, corn syrup, and vanilla. Pour this into your dry mix. Stir until you get a thick, sticky dough—kind of like playdough but tastier. This is when I usually sneak a taste. Or two.
- Scoop out heaping teaspoons and roll into balls—golf ball sized is too big; think ping pong ball or a little smaller. Doesn’t have to be perfect. If the dough gets too sticky, powder your hands with a bit more sugar or just go rogue and embrace the mess.
- Roll each ball in extra powdered sugar. Don’t skimp! I once skipped this and, eh, learned my lesson the hard way (they stick together like lost siblings in the bowl).
- Chill in the fridge for at least 2 hours, but longer is better—it lets the booze soak in. Or, if you’re impatient like my nephew, just eat one right away. No judgment.
Notes From My Totally Not-Perfect Kitchen
- If your dough’s super crumbly, add a splash more bourbon or corn syrup—just don’t go overboard unless you really want tipsy treats. Been there (just once).
- The rolling stage is sticky—wet hands work, or powdered sugar helps. Or both.
- I think these taste way better the next day, but sometimes anticipation gets the better of me.
If You Want To Mix It Up
I once swapped pecans for walnuts—wasn’t bad, but definitely less Southern! Swapping bourbon for spiced rum is actually a fun twist, kind of tropical, maybe a tad strange? Oh and adding mini chocolate chips seemed smart, but they made the balls fall apart, so… wouldn’t recommend that bit.
Wait, What If I Don’t Have…?
No food processor? No sweat—smash those cookies with a rolling pin or honestly, even a sturdy mug. Missing a big bowl? A clean pot. Improvisation is the mother of delicious, right?
How Should You Store Them?
Toss ’em in an airtight container, stick them in the fridge, and they’ll stay good for up to a week—or so I read. Though honestly, in my house it never lasts more than a day! You can freeze them too, but personally, I think the texture is better when fresh from the fridge.
How I Like to Serve (And Aunt Jo’s Weird Tradition)
Sometimes I dust with cinnamon-sugar for a holiday vibe, or just pile them onto a pie plate and let everyone dig in. Aunt Jo insists we always have them with a tiny cup of strong coffee—she says it “cuts the kick,” but I think she just likes coffee with her dessert.
Pro Tips (Learned Some the Hard Way…)
- I once tried to rush the chilling step, and yeah, the sugar coating got weird and melty. Patience! (Not my strong suit either.)
- Go easy on the bourbon for the under-21 crowd—maybe even try subbing orange juice for a kid-friendly version, though where’s the fun in that?
- If you’re bringing these to a party, double the batch—seriously, they disappear. Fast.
Questions I Actually Get (And My Honest Answers)
- Can I make these without alcohol?
- Sure! Try orange or apple juice for a non-boozy version. Not the same, but still good. Actually, sometimes I make half and half if there are kids around.
- Do I need to toast the pecans?
- Toasted pecans add a deeper flavor, but when I’m in a rush—or just lazy—I skip it every time. No one complains.
- What’s the best bourbon for this?
- I’ve used everything from fancy small-batch to bargain stuff. Maker’s Mark is my fave, but really, whatever you have works—save the expensive stuff for sipping!
- Where did you get your vanilla wafer crumbs?
- Honestly, I just grab a box of Nilla Wafers from the store, toss them in a bag, and mash ’em up. You can buy pre-crushed online, but I’ve never bothered. If you’re curious, check out this Southern Living vanilla wafer guide.
- Can I use a vegan substitute?
- Good question! Swap corn syrup for agave, and use vegan wafer cookies if you can find ’em. I’ve tried using walnut “milk” in place of bourbon as an experiment once; it’s… not great, stick to juice for booze-free.
- How big should I make the balls?
- Whatever fits in a mini-muffin liner is about right. (Or just eyeball it. It’s not rocket science!)
- Where can I get more fun holiday treat ideas?
- Love creative holiday baking? You might like browsing King Arthur Baking’s recipe hub—I get way too many ideas there.
So, if you ever want to impress folks with almost no effort and a little bit of bourbon magic—give these a whirl. If you have any wild success, or fail, stories, send them my way. I could always use another tale for the next family gathering.
Ingredients
- 1 1/2 cups vanilla wafer crumbs
- 1 cup finely chopped toasted pecans
- 1 cup powdered sugar, plus more for rolling
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons light corn syrup
- 1/4 cup bourbon
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
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1In a large bowl, combine vanilla wafer crumbs, chopped toasted pecans, powdered sugar, cocoa powder, and salt.
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2In a small bowl, whisk together bourbon, light corn syrup, and vanilla extract.
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3Pour the bourbon mixture into the dry ingredients and mix until a moist, evenly combined dough forms.
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4Shape the mixture into 1-inch balls using your hands.
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5Roll each ball in extra powdered sugar to coat. Store in an airtight container for best flavor; balls can be enjoyed immediately or after resting overnight.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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