Macadamia 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.

GINGER AND MACADAMIA NUT BALLS

Steps:

• Combine biscuits and nuts in bowl.
• Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
• Stir into biscuit mixture.
• Form into balls and then roll in coconut.
• Refrigerate.

MACADAMIA BOURBON BALLS

Steps:

• Crush vanilla wafers in food processor.
• Mix wafers, powdered sugar, cocoa, & macadamia nuts.
• Add corn syrup & bourbon.
• Roll into small firm balls, about 1" each.
• Roll in powdered sugar.
• Put in an air-tight container and cure for at least 24 hours.
• Will keep for several weeks in air tight container or can be frozen after the 24 hour curing period.

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.

BROWNIE BOURBON BALLS

Steps:

• Preheat oven to 350°.
• Combine first 4 ingredients (including fudge packet from mix), stirring well.
• Spread into an 8-inch square baking pan coated with cooking spray.
• Bake for 30 minutes or until a wooden pick inserted near edge of pan comes out clean.
• Cool in pan on a wire rack.
• Crumble brownies; place in a food processor.
• Add bourbon; process until mixture forms a ball (about 30 seconds).
• Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each.
• Place nuts in a shallow bowl.
• Roll balls in nuts, pressing gently to coat.
• Store balls in an airtight container at room temperature for up to three days.