Pecan Pie Bourbon Balls on parchment with powered sugar
Pecan Pie Bourbon Balls

These only take a short time to make. Everything goes into the food processor, the rum makes everything stick together, and you simply roll into balls and coat with powdered sugar. After a day or two, the powdered sugar will absorb into the balls and the bright white will fade, but it’s easy enough to reroll in the sugar to spruce them up for serving. They are punchy, sweet, and fudgy with a smidge of cinnamon and are a wonderful holiday treat.

Pecan Pie Bourbon Balls

Pecan Pie Bourbon Balls on parchment with powered sugar
Prep Time 15 minutes
These only take a short time to make. Everything goes into the food processor, the bourbon and honey make everything stick together, and you simply roll into balls and coat with powdered sugar. After a day or two, the powdered sugar will absorb into the balls and the bright white will fade, but it’s easy enough to reroll in the sugar to spruce them up for serving. They are punchy, sweet, and fudgy with a smidge of ginger and are a wonderful holiday treat.
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Course Dessert
Servings 18

Ingredients
 

  • 5 ounces (300 grams) gingersnap cookies – about 1 cup when ground
  • 1 ½ cups (150 grams) pecans, toasted and cooled
  • ½ teaspoon ground ginger
  •  ¼ teaspoon ground allspice
  • 1 pinch salt
  • ¼ cup plus 2 tablespoons (75 grams) brown sugar
  • ¼ cup powdered sugar, plus extra for rolling the balls
  • 3 tablespoons cocoa powder
  • 1 tablespoon honey
  • 3 tablespoons bourbon

Instructions
 

  • Grind the gingersnaps in a food processor until you have fine crumbs.
  • Add the pecans to the food processor and pulse until they are coarsely chopped.
  • Add the ginger and allspice and pulse a few times. Add the brown sugar, powdered sugar, cocoa powder and pulse again to mix. Don't grind too finely at this point. You don't want the pecans to be completely ground.
  • Add the honey and bourbon, and pulse just to mix. Dump it out into a bowl, and continue mixing with your hands until the mixture is totally moistened. Squeeze a bit in your fist to check if there's enough moisture. If it doesn't stick together, add a tad more honey or bourbon until it does.
  • Form balls about an inch and a quarter in diameter, then roll in the powdered sugar. Keep at room temperature for a few days, or refrigerate for a few weeks.
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