Whiskey Balls Food

HOLIDAY PEANUT BUTTER WHISKEY BALLS

Steps:

• Process vanilla wafers in a food processor into fine crumbs; transfer to a large bowl. Process peanuts in food processor until finely chopped; add to the crumbs.
• Stir 1 cup powdered sugar, whiskey, honey, peanut butter, and salt into crumb-peanut mixture. Form mixture into twenty 1 1/2-inch balls.
• Whisk together cocoa and remaining powdered sugar in a shallow dish. Roll each whiskey ball in cocoa mixture to lightly coat. Chill for 15 to 20 minutes before serving.

CHOCOLATE WHISKEY BALLS

Steps:

• Mix all candy ingredients together.
• Shape into 1 inch balls.
• Place in a single layer on wax paper.
• Let dry several hours or overnight.
• Reshape and dip in chocolate mixture.
• Dipping Chocolate:melt chips and paraffin togehter.

WHISKEY BALLS

Steps:

• we have a food processor that makes crumbling the ingredients up A LOT easier.
• take the wafers, pecans, cocoa and grind up.
• add your whiskey and mix (A LITTLE GOES A LONG WAY!) (I've tried jack, and crown, and I'm using wild turkey this year. crown has been the best so far).
• now, the recipe calls for 2 tbsp of Karo syrup, but i can guarantee you, you'll use more. (this is what holds the balls together)
• add the 2 tbsp and mix and start rolling into 1 inch balls.
• dip into the powdered sugar and your done. like i mentioned, you'll have to add more syrup as you go, but that's OK, it just makes it taste even sweeter! lol.

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.

WHISKEY BALLS

Steps:

• Blend together the crumbs, nuts, cocoa, half of the confectioner's sugar, Bourbon, corn syrup, and a dash of salt. Form into small balls the size of walnuts. Roll each ball in the remaining confectioner's sugar and place on a cookie sheet. Chill in the refrigerator for several hours or overnight.

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.