From Julia's Reed's Southern Food Collection.
Ingredients:
1 (12 oz) box Nabisco Nilla Wafers
2 T cocoa power ( we use Penzy's full fat cocoa powder)
1 cup Confectioners' sugar
1 cup finely chopped pecans, better if toasted, additional pecans for rolling
2 T light corn syrup
1/2 cup bourbon (we use Maker's Mark)
Directions:
Place the vanilla wafers in a food processor, then pulse until they become fine crumbs. Then place the crumbs in a large bowl.
Next, place the pecans in the food processor until they are finely chopped.
Mix the corn syrup and bourbon in a small bowl and combine.
In the same bowl as the wafers, mix in the pecans, confectioners' sugar, cocoa powder and the liquid mixture.
Mix well with a spatula and then form into 1" balls and place on a cookie sheet.
Place some confectioners' sugar on a plate and set aside.
Chop an additional handful of pecans fine and place in a small plastic baggie.
Alternate rolling the balls in either confectioner's sugar and in the chopped pecans, or both.
This makes a nice contrast in your silver bowl.
These bourbon balls will keep in the fridge for up to 2 weeks.
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