Bourbon Balls

These chocolaty confections are what Editor-at-Large Shane Mitchell calls Southern truffles boozy and bad to the bone.


    •  ¼ cups light corn syrup
    •  3 Tbsp. bourbon, plus more to taste
    •  1 cup finely chopped pecans
    •  3 Tbsp. cocoa powder
    •  28 vanilla wafers, finely ground (about 1 cup)
    •  ¼ cup small chocolate sprinkles, plus more as needed



  1. In a small bowl, stir together the corn syrup and bourbon (for boozier flavor, add up to 2 tablespoons more bourbon); set aside. In a large bowl, stir together the pecans, cocoa powder, and vanilla wafers. Add the reserved corn syrup mixture and stir until you have a sticky, slightly gritty uniform mass. Using moistened hands, pinch off 1 scant tablespoon and roll it into a 1-inch ball, then transfer to a parchment-lined baking sheet; repeat with the remaining bourbon balls.
  2. To a shallow bowl, add the sprinkles and a few of the balls and roll gently to coat. Transfer the balls to paper candy cups or a platter, then repeat with the remaining balls, adding more sprinkles to the bowl if you run out. Serve at room temperature. (Bourbon balls will keep, refrigerated or stored in a cool place, for up to 2 weeks.)

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