Captain Crunch Bourbon Balls Bourbon Week Day 3 Food

CAPTAIN CRUNCH BOURBON BALLS {BOURBON WEEK - DAY 3}

Steps:

• In food processor - pulse captain crunch until it's finely crushed - almost like a powder
• Transfer to medium bowl
• Next pulse pecans in food processor until finely chopped
• Add to bowl with captain crunch
• Add confectioners sugar & cocoa to bowl & mix until combined
• In small bowl combine corn syrup & bourbon
• Add to dry mixture & mix well until completely moistened
• In a small bowl add confectioners sugar
• Take your bourbon ball mixture in tablespoon size scoops & form 1 inch balls
• Roll in confectioners sugar
• Place on baking sheet & repeat with remaining mix
• Chill in refrigerator until firm
• Store in refrigerator until serving

BOURBON BALLS

Steps:

• Sift the cocoa and 1 cup powdered sugar into a medium bowl. Combine the bourbon and corn syrup and add to the cocoa mixture. Stir in the crushed wafers and pecans, mixing until well blended.
• Shape the mixture into 3/4-inch balls; roll in powdered sugar. Cover and chill at least 20 minutes and up to 2 weeks.

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.

BOURBON BALLS

Steps:

• Stir together first 4 ingredients in a large bowl until well blended.
• In a separate bowl, stir together bourbon and corn syrup until well blended. Stir bourbon mixture into the wafer mixture. Shape into 1-inch balls; roll in powdered sugar. Place finished bourbon balls in a lidded container, cover, and chill at least 30 minutes. Store chilled in a container up to 2 weeks.

CHRISTMAS RUM BALLS(OR BOURBON BALLS)

Steps:

• Sift the cocoa with 1 cup sugar.
• Stir in the spiced rum mixed with the syrup.
• Add crushed vanilla wafers and nuts.
• Mix thoroughly.
• Shape mixture into walnut sizes balls and dredge with remaining sugar or leave them plain.
• Store in a tin.

JOY OF COOKING BOURBON BALLS

Steps:

• Sift together cocoa and 1 cup powdered sugar.
• Combine and stir in bourbon and corn syrup.
• Add and mix thoroughly vanilla wafers and pecans.
• Roll mixture into small balls.
• Dredge in remaining 1/2 cup powdered sugar.