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
- 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
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!
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!
MAKE AHEAD AND STORAGE INSTRUCTIONS
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!
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