Best Bourbon Balls Food

BOURBON BALLS

Steps:

• For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners' sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
• Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they're smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
• For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
• Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

KENTUCKY BOURBON BALLS

Steps:

• Enjoy!

BEST BOURBON BALLS

Steps:

• By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
• Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
• Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
• Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
• Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
• Stir at end of each 30 seconds.
• It will take about 4-5 minutes to melt everything.
• Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
• Don't prick the end with the fork or a toothpick to dip as some recommend.
• Let drain and put back on the cookie sheet.
• You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
• When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
• Place each piece in a foil or paper fluted candy cup and place in an airtight container.
• Store in the refrigerator until ready to serve or give as gifts.

BOURBON BALLS

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

KENTUCKY BOURBON BALLS

Steps:

• Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
• Mix the butter and sugar; fold in the soaked nuts. Form into 3/4" balls and refrigerate overnight.
• Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Store in refrigerator until serving.

MEEMAW'S BOURBON BALLS

Steps:

• Grind cookies in a food processor into fine crumbs; transfer to a large mixing bowl.
• Grind pecans in the food processor; add to cookie crumbs. Stir 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup with the cookies and pecans until the mixture holds together; roll into 3/4-inch balls.
• Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

BOURBON MEATBALLS

Steps:

• Prepare meatballs according to package directions. , In a large skillet, whisk together remaining ingredients. Bring mixture to a simmer; cook 5 minutes. Stir in meatballs; simmer until heated through, about 5 minutes.

BOURBON MEATBALLS

Steps:

• Combine the first 5 ingredients to make the bourbon sauce.
• Pleace in a dutch oven at medium heat for 5 minutes.
• Add the meatballs and bring to a boil.
• Reduce heat and simmer 25 minutes.

DERBY-STYLE BOURBON BALLS RECIPE BY TASTY

Steps:

• In a small bowl, combine the crushed walnuts and bourbon. Cover with plastic wrap and let sit overnight.
• Place the graham crackers in a zip-top bag and crush with a rolling pin until the crackers have broken down into crumbs.
• In a large bowl, whisk together the brown sugar, melted butter, and vanilla until the sugar is dissolved.
• Add the crushed graham crackers, soaked walnuts, and chocolate chips and stir to combine.
• Freeze for 10-15 minutes, or until the mixture is firm enough to roll.
• Roll the mixture into small balls, then freeze for another 20 minutes.
• Add the coconut oil to the melted chocolate and stir to combine.
• Coat the balls in the melted chocolate, then sprinkle the tops with crushed walnuts.
• Chill in the refrigerator for 1 hour before serving.
• Enjoy!

FUDGY BOURBON BALLS

Steps:

• In the bowl of a food processor, pulse together the cookie crumbs and pecans until the nuts are finely ground. (The crumbs keep the nuts from turning into nut butter.)
• In a separate bowl, stir together the bourbon, 1 cup confectioners' sugar, cocoa powder and honey. Add the mixture to food processor and pulse until just combined. Let the dough rest overnight, uncovered and at room temperature. This allows the mixture to dry out a little.
• Roll the dough into balls about 1 inch in diameter, then toss the balls in confectioners' sugar. Store them in an airtight container if you want them moist, or uncovered if you like them to develop a crunchy sugar crust on the outside. Sprinkle with more confectioners' sugar just before serving.