- Vanilla wafers (chopped to equal 1 ½ cups)
- ½ cup chopped pecans
- ¼ cup sugar
- 1 ½ Tbsp white corn syrup
- 1/3 cup + 3 ½ Tbsp of your favorite bourbon whisky
- 3 oz. of milk chocolate melted melted milk chocolate, cocoa powder or additional chopped pecans for coating
- 28 – 30 pecan halves
Place ½ cup chopped pecans in a small bowl and cover w/ 1 ½ tbsp bourbon. Cover bowl with plastic wrap and set aside.
Place pecan halves in a small bowl and cover with 2 tbsp bourbon. Cover bowl with plastic wrap and set aside.
Place vanilla wafers into the food processor and pulse until finely chopped. Measure out 1 ½ cups of the chopped vanilla wafers.
Combine sugar, corn syrup and bourbon in a bowl until sugar has completely dissolved. It is important to be sure the sugar has dissolved so centers are not grainy.
Add the 3 oz. of melted milk chocolate and continue to stir.
Add chopped pecans (including soaking bourbon) and chopped vanilla wafers and stir until the mixture is very well blended.
Scoop the mix out using a teaspoon and roll into balls to form the bourbon ball centers.
Refrigerate the centers until firm, about 15 minutes.
Coat the centers by dipping them in melted chocolate or rolling them in chopped pecans or cocoa powder.
Top the balls with a bourbon infused pecan half.
Store balls in an airtight container.