These boozy babies replaced rumballs this Xmas but are pretty much the same recipe. Advantage: no baking! I used the most excellent SMOKED MAPLE BOURBON from Knob Creek, yeah baby.
http://www.tastingtable.com/entry_detail/chefs_recipes/19204
Recipe adapted from Kat Kinsman, Editor in Chief Tasting Table
Yield: 3 dozen balls- not cooked!
Prep Time: 25 minutes (plus 2-3 hours to bourbonate pecans)
Cook Time: 15 minutes (toasting nuts)
Total Time: 40 minutes, plus chilling time of 2ish hours
keep in mind soaking the nuts & chill-firming the balls, and it's really a 6-7 hour recipe
1 cup pecans
¾ cup MAPLE SMOKED bourbon, divided
2 cups Nilla Wafers crumbs
½ cup Dutch-process cocoa powder, divided
½ cup confectioners' sugar, divided
¼ cup light corn syrup or honey
I added dry instant coffee to the powdered cocoa coating
DIRECTIONS
1. In a small bowl, combine the pecans and ¼ cup of the bourbon. Cover with plastic wrap and let sit until the pecans have absorbed some of the bourbon, 2 to 3 hours. Drain and reserve the bourbon.
2. Heat the oven to 325°. Spread the pecans onto a baking sheet and bake until lightly toasted, 12 to 15 minutes. Your house will smell heavenly. Let the nuts cool, then finely chop and set aside.
3. In a large mixing bowl, combine the chopped pecans, remaining bourbon, Nilla Wafers crumbs, ¼ cup cocoa powder, ¼ cup confectioners' sugar and the corn syrup. Stir until smooth. Might try these sometime with molasses instead of light corn syrup.
4. Using a heaping tablespoon portion, roll dough into 1/2 inch to ¾-inch balls. Smaller balls firm up better.
5. In a separate bowl, combine the remaining cocoa powder and confectioners' sugar and coat each ball in the cocoa sugar. I added a packet of Starbucks Via or other good instant coffee.Transfer the bourbon balls to a parchment-lined rimmed baking sheet. Cover and chill for at least 2 hours or until firm.
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