Bourbon Balls Recipe

This bourbon balls recipe is the Kentucky bourbon balls I learned to make in culinary school. 5 ingredients are all your need to make hand-made homemade balls for the holiday season.

This holiday treat is something my family makes each year to give out as a homemade holiday food gift. This year we added soft, salted caramels to the cookie.

✨ Here is why this recipe is amazing:

• These are sent to the office every year and EVERYONE asks for the recipe.
• This batch makes a LOT of balls (75 infact!) but this recipe can be halved or doubled.

🥃 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Ingredient notes:

• Pecans - chopped and toasted to add extra nuttiness flavor. Save some for garnish.
• Bourbon - use your favorite brand.
• Powdered sugar - also known as 10x sugar or confectioners sugar. Read up on other Baking definitions.
• Butter - I use salted butter but you are welcome to use sweet cream butter. I think the touch of salt helps balance the sweetness.
• Chocolate - I am using chocolate chips to coat the pecan balls. Other coating chocolate or black chocolate can also be used.

🍫 Garnishes

• Pecan half - use a pecan half for the garnish if you are feeling extra fancy but a broking pice will work as well.
• Flake Salt - totally optional but salt is the perfect complement to chocolate.
• Decorative chocolate transfer sheets - when dipping the balls into chocolate, rest them on the transfer sheet. Once set, the decorative chocolate will adhere to the bottom of the ball.

🔄 Substitutions

• Pecans - walnuts
• Bourbon - rum
• Chocolate - white chocolate

🥄 How to make Kentucky bourbon balls

1. Chop the pecans and measure out one cup. Toast the pecans for an added layer of flavor.
   
2. Soak the nuts in the bourbon for a minimum of 2 hours. Overnight if you have the time.
   
3. Cream together the softened butter and the powdered sugar.
   
4. Add in the soaked pecans and bourbon.
   
5. Mix until combined. Check to make sure the consistency of the dough is not too sticky or too dry.
   
6. It should form a ball when squeezed.
   
7. Using a medium scoop, portion out the dough onto a clean baking sheet.
8. Chill the dough for 30 minutes.
   
9. Roll the bourbon balls to a smooth ball.
10. Return to the rrefrigerator for 30 minutes.
11. Melt chocolate over a double boiler, being sure not to burn the chocolate.
12. Dip each ball into the chocolate, coating the entire ball, tap to remove excess, and place on parchment paper or the decorative chocolate transfer sheet.
    
13. While the chocolate is still soft, garnish with a piece of pecan and a sprinkle of flake salt.
14. Return to the refrigerator until the chocolate sets.
15. Store in an air-tight container.

❄️ Storage Tips

Store the finished bourbon balls in an air-tight container. I use the Rubbermaid Brilliance Food Storage Containers because they truly are air-tight.

I also store them in the refrigerator. Allow them to come to room temperature before serving for the best flavor profile.

📝 Frequently asked questions, answers and tips:

Printable Recipe Card

Bourbon Balls

Sarah Mock

This bourbon balls recipe is the Kentucky bourbon balls I learned to make in culinary school.

5 from 1 vote

Print Recipe

Prep Time 2 hrs

Cook Time 30 mins

Total Time 2 hrs 30 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Dessert

Cuisine American

Servings 75 Balls

Calories 165 kcal

EQUIPMENT

sheet pan

Chocolate Transfer Sheets

Medium scoop

Ingredients

  

1x2x3x

• 3 pounds powdered sugar
• ¾ cup butter
• 1 cup chopped pecans
• 1 cup bourbon
• 32 oz chocolate chips

Instructions

 

• Chop the pecans and measure out one cup. Toast the pecans for an added layer of flavor.
• Soak the nuts in the bourbon for a minimum of 2 hours. Overnight if you have the time.
• Cream together the softened butter and the powdered sugar.
• Add in the soaked pecans and bourbon.
• Mix until combined. Check to make sure the consistency of the dough is not too sticky or too dry.
• It should form a ball when squeezed.
• Using a medium scoop, portion out the dough onto a clean baking sheet.
• Chill the dough for 30 minutes.
• Roll the bourbon balls to a smooth ball. Return to the refrigerator for 30 minutes.
• Melt chocolate over a double boiler, being sure not to burn the chocolate.
• Dip each ball into the chocolate, coating the entire ball, tap to remove excess, and place on parchment paper or the decorative chocolate transfer sheet.
• While the chocolate is still soft, garnish with a piece of pecan and a sprinkle of flake salt.
• Return to the refrigerator until the chocolate sets.
• Store in an air-tight container.

Nutrition

Serving: 2ballCalories: 165kcalCarbohydrates: 27gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 7mgSodium: 25mgPotassium: 7mgFiber: 1gSugar: 25gVitamin A: 85IUVitamin C: 1mgCalcium: 16mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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