Nom and Glug
24Dec/100

Bourbon Balls

Oh snap, it's the day before Christmas and you haven't made any cookies! What are you going to do?? Well, for one, stop panicking. Anyone that gets too stressed out about Christmas cookies is missing the point. Take a second, pop the top off of that bottle of bourbon over there, and make yourself a relaxing drink.

Got it? Settled? Great. Well now that you have the bourbon out, we might as well make good use of it. Let's get in the spirit (har har) of the season, and whip up some tasty Bourbon Balls.

Some people say these little morsels taste like Christmas. I say they taste like booze. Delicious, sweet, bourbony booze. So if that's what you're looking for at the end of your year, continue on, fearless reader.

These treats are perfect for last minute bakers (or non-bakers, as the case may be). All you need to really get them going is pecans, nilla wafers, karo syrup, confectioners sugar, and some nice bourbon. Oh, and a hammer.

Bourbon Balls
1 C pecans
2 1/2 C nilla wafers
2 Tbsp corn syrup
1/4-1/3 C bourbon
1/4 C confectioners sugar

Start by putting all of the nilla wafers into a ziploc bag. Then--calmly and carefully--crush the nilla wafers until all you have left are crumbs. Just kidding! Don't do this calmly and carefully! This is the best part. Smash the daylights out of the nilla wafers with the hammer. Really go to town on them. Break their morale and then crush them some more. If you have a rolling pin, go ahead and use it! If you don't, use a beer bottle! Or just keep hammering away! I can't stress how much fun this part is. Hell, with the bottle of bourbon, nilla wafers, and a hammer, you probably don't even need to continue with this recipe; you've got your evening all planned out already.

Well, once you've crushed the nilla wafers, you should probably continue. Go ahead and chop the pecans up finely, and then mix them into the wafer crumbs.

Next, stir together the corn syrup and the bourbon. I used dark corn syrup, but I can't imagine that it really matters--the syrup is mostly to hold the whole shebang together. You're going to be tempted to put more than 1/4 C of bourbon in there. Don't overdo it, tiger.

Pour the bourbon mixture into the crumbs/pecans, and stir it all together. It should solidify nicely into a moderately gloopy and sticky mess. This is good. If it's too messy, you probably didn't listen to my advice, and you overdid it on the bourbon. I don't know what to tell you; I guess put more crumbs in, but you should have just listened to me in the first place. Tsk tsk.

At this point, you're basically done. These are a no-bake cookie, as you don't want to burn off the alcohol, and at this point--let's be honest--you've probably been hitting the sauce and shouldn't be using an oven anyway.

Pour the 1/4 cup of confectioners sugar out onto a work surface. Using your hands, roll the dough into small balls (approximate the size of however large you want them, duh) and then roll each ball in the confectioners sugar to give it a less-sticky outer coating. Toss them into a wax-paper lined container and keep 'em in the fridge. Mmmmm, tastes like a boozy holiday!

About Chris

Chris writes about food and drink for Nom and Glug. He can crack an egg with one hand, but he often misspells his own name, so it balances out.
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