Kentucky Bourbon Balls Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 cups - pecans
  • 3/4 cups - bourbon, divided
  • 2 cups - Nilla Wafers crumbs
  • 1/2 teaspoons - orange zests
  • 1 tablespoons - fresh orange juice
  • 1/2 teaspoons - vanilla extract
  • 1/2 cups - cocoa powder
  • 1/2 cups - confectioners’ sugar
  • 1/4 cups - Lyle’s Golden Syrup
  • cups - sanding sugar, turbinado or other coarse raw sugar
  • Directions:

    1. In a small bowl, combine pecans and 1/4 cup bourbon. Let soak 2 hours. Drain, reserving bourbon. Pat pecans dry and spread on a baking sheet.

    2. Preheat oven to 325 degrees. Toast nuts until you can smell them, about 13 minutes. Let cool to room temperature.

    3. Once nuts are cool, finely chop and transfer them to a mixing bowl along with remaining bourbon, Nilla Wafers crumbs, ¼ cup cocoa powder, ¼ cup confectioners’ sugar and golden syrup. Stir well to make sure all ingredients are thoroughly combined.

    4. Roll dough into 1-inch balls. Combine remaining cocoa powder and confectioners’ sugar in a wide bowl. Place sanding sugar in a second wide bowl. Roll each ball first in cocoa sugar, then in sanding sugar, pressing slightly to insure the coating sticks. Transfer balls to a parchment-lined rimmed baking sheet. Refrigerate until firm, 2 hours. These can be stored in a closed container in the refrigerator for 3 days.

    5. Serve chilled or at room temperature. Do not leave out in the heat or sun, or the bourbon balls will lose their shape.

    Brief Description

    Boozy, chocolaty, no-bake treats work for dessert or cocktail hour

    Main Ingredient:


    Category:  Desserts

    Cuisine:  American


    MAKES: 2 dozen balls



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    Posted On:

    May 16, 2020

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