½ cup bourbon
1 cup chopped pecans
1 pound confectioners’ sugar
(1 stick) butter
1 (12-ounce) package unsweetened chocolate chips
1 cake paraffin
In a bowl, pour the bourbon over the pecans and let stand 1 hour or overnight if possible. In a large bowl cream together the confectioners’ sugar and butter. Stir in the nut and whiskey mixture. Place in the freezer or refrigerator until firm enough to shape into 1-inch balls. Shape using a 1-inch ice cream scoop with a spring-loaded handle. Place the shaped balls in the freezer on lined cookie sheets until hard enough to dip.
In the top of a double boiler over boiling water, melt the chocolate and paraffin (or melt in the microwave in a microwave-safe container). Using a fork or toothpick, dip one ball at a time in the chocolate. Place on waxed paper-lined cookie sheets. Chill again. These keep best in sealed containers in the refrigerator until ready to serve.
Makes about 32 candies
Rosa Floyd, Regal Rosa
Blue Grass Red Hat Society,
Lexington, Kentucky