Claudia, I must say you have great taste in your choice of burbon. Chow Jim
hhmmmm.. maybe I wont wait for the holidays……….
Sounds like a 5:00PM problem to me.[}:)]
Paul E. Smith
Oh yeah! this Yankee’s been making Bourbon Balls all his life. I think it came from the fact that my Mom’s step-Dad was from North Carolina. Wouldn’t be the Holidays without them. We mix and roll a double batch on Thanksgiving weekend so they have a good 10 days plus to ripen before the rest of the holiday cookies are made.
Our recipe includes semi-sweet chocolate, melted and mixed into a syrup with the sugar and corn syrup before mixing with the nuts and crumbs. My only variation to tradition is rolling in superfine sugar rather than confectioners, just a matter of appearance. We’ve used walnuts instead, but I like pecans.
Two funny things about bourbon balls. Nowadays, people see them and assume they’re truffles. You need to let people know what they’re getting into. Other thing is that people either love them or hate them. I’ve brought them into workplaces with the rest of the cookies and had them go untouched, and in others they’re gone before 9:00 a.m. [8D]
We have enjoyed a similar recipe a few years back. They are really good. I moved your post to the Recipe Forum and hope you will add more recipes in this forum soon.[8D]
This is a short show, folks! Testing our new sound equipment out. Let us know how it sounds….
This is one delicious dessert!
BBQ Bob’s Bayou Bourbon Balls. Get that designated driver ready!
(Uncle Shag – we paid attention to what you said!)
BBQ Bob and MIss Claudia
BBQ Bob’s Bayou Bourbon Balls
1 c. powdered sugar
1/3 c. rum or bourbon
1/4 c. light corn syrup
2 1/2 c. crushed vanilla wafers (food processor makes this step easy!)
1 c. chopped pecans
Stir together powdered sugar, alcohol and corn syrup. Then add the crushed wafers and chopped nuts. Mix until evenly moistened and pinch a walnut sized piece and roll it firmly between the palms of your hands, repeat until all balls have been made. Then sift 1/2 cup powdered sugar and 1 tablespoon cocoa powder onto a plate, roll the balls in the powder until evenly coated. Store in an airtight tin with doilies or wax paper between layers.
Makes about 20 balls.
BBQ Bob’s Bayou Bourbon Balls!
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