Bourbon Balls
These Kentucky Bourbon Balls are Southern bite-sized treats full of smoky bourbon, pecans, warm spice, sweet vanilla wafers, and cocoa powder!
Servings: 24 servings
Calories: 92kcal
Ingredients
- 1 cup pecans
- 1 cup vanilla wafer cookies
- 1 1/2 cup powdered sugar divided
- 1/4 cup cocoa powder
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch of nutmeg
- 1/4 cup bourbon see note below on how to make non-alcoholic
- 2 tbsp light corn syrup
Instructions
- Preheat the oven to 350 degrees. Spread the pecans on top of a baking sheet. Toast the nuts for 8-10 minutes, tossing halfway through.
- Transfer the nuts to a heat-safe bowl and allow them to completely cool.
- While you wait, use a blender or food processor to grind up the cookies. Once cool, chop up the pecans.
- In a large bowl, combine the wafer cookies, pecans, 1 cup of powdered sugar, cocoa powder, ground cinnamon, ground ginger, and nutmeg. Mix thoroughly.
- Add the bourbon and corn syrup. Mix until the dry and wet ingredients are fully combined.
- Use a tablespoon measurement to form the balls, then roll them in the remaining ½ cup of powdered sugar.
- Chill for 1 hour and serve!
Notes
NOTE: If you’d like to make this recipe non-alcoholic, replace the bourbon with orange or apple juice. Both options will make the balls a bit sweeter but they’ll be just as delicious!
TO STORE/MAKE AHEAD: Store bourbon balls in an airtight container at room temperature or in the refrigerator for up to 2 weeks. If storing at room temperature, be sure to place them in a cool environment.
TO FREEZE: Freeze leftovers in an airtight container or freezer-safe ziploc bag for up to 3 months. Thaw at room temperature and enjoy!
Nutrition
Calories: 92kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 35mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg