Kentucky Bourbon Balls (No-Bake Chocolate Pecan Holiday Candy)

Why you’ll love it

• No baking at all: just crush, stir and roll; the oven stays free for everything else.
• Fudgy and grown-up: chocolate, toasted pecans and a warm bourbon kick in every bite.
• Perfect gift: they keep for weeks and get better with time, so you can make them early.

Quick facts

Ingredients

For the bourbon balls

• 2 1/2 cups (250 g) finely crushed vanilla wafers (about 60 wafers, most of an 11-oz / 311 g box)
• 1 cup (115 g) pecan halves, toasted and finely chopped
• 1 cup (120 g) powdered sugar, sifted
• 2 tbsp (10 g) unsweetened cocoa powder
• 3 tbsp (60 g) light corn syrup
• 1/4 cup (60 ml) Kentucky bourbon, plus 1 to 2 tsp more if needed
• 1/8 tsp fine salt

For coating

• 1/2 cup (60 g) powdered sugar
• Optional: 2 tbsp cocoa powder or 1/3 cup (40 g) very finely chopped pecans, for a second coating
• Optional: 36 pecan halves, to press on top

Step-by-step method

1. Toast the pecans. Spread the pecans in a dry skillet and toast over medium-low heat 4 to 5 minutes, stirring often, until fragrant and a shade darker. Let them cool completely, then chop them very finely.

2. Crush the wafers. Pulse the vanilla wafers in a food processor until they are fine, even crumbs, or seal them in a zip-top bag and crush them with a rolling pin. Measure 2 1/2 cups (250 g).

3. Mix the dry ingredients. In a large bowl, whisk together the wafer crumbs, chopped pecans, sifted powdered sugar, cocoa powder and salt until the cocoa is evenly mixed in.

4. Add the wet ingredients. In a small bowl, stir the corn syrup and bourbon until combined. Pour over the crumb mixture and stir, then knead with your hands until the mixture holds together like a soft dough when squeezed. If it is crumbly, add more bourbon 1 teaspoon at a time.

5. Rest briefly. Cover the bowl and let the mixture sit 10 minutes so the crumbs absorb the liquid; it will be easier to roll.

6. Roll the balls. Scoop level tablespoons of the mixture (about 15 g each) and roll them between your palms into smooth 1-inch (2.5 cm) balls.

7. Coat. Put the 1/2 cup powdered sugar in a shallow bowl and roll each ball until well coated. For variety, roll some in cocoa or chopped pecans, or press a pecan half on top. Place on a parchment-lined tray.

8. Chill and ripen. Refrigerate at least 1 hour, until firm. For the best flavor, store them in an airtight container in the refrigerator 1 to 2 days before serving so the bourbon mellows. Roll them in a little more powdered sugar right before serving if the coating has soaked in.

How to know it is done

The mixture is ready to roll when a squeezed handful holds together firmly without crumbling and without sticking heavily to your hands, like soft fudge or modeling clay. After chilling, the bourbon balls should be firm enough to hold their round shape and be picked up cleanly, with a soft, fudgy, truffle-like center when you bite in. If they flatten or feel sticky, the mixture was too wet: knead in 2 to 3 tablespoons more crumbs and roll them again.

Tips for the best result

• Crush the wafers and chop the pecans very finely; fine crumbs make smooth, round candies.
• Toast the pecans for a much deeper, nuttier flavor.
• Use a good Kentucky bourbon you like to drink; its flavor stands out because it is not cooked.
• Let them ripen 1 to 2 days in the refrigerator; the bourbon softens and the flavors blend.
• Dampen your hands lightly if the mixture sticks while rolling.

Variations and substitutions

• Rum balls: use dark rum in place of the bourbon for a classic Christmas cookie tray treat.
• Alcohol-free: replace the bourbon with orange juice or apple cider plus 1 tsp vanilla extract; refrigerate and eat within 1 week.
• Chocolate-dipped: chill the balls, dip them in 6 oz (170 g) melted semisweet chocolate and let them set.
• Walnuts: use toasted walnuts in place of the pecans.
• Graham cracker or gingersnap: swap the vanilla wafers for the same amount of graham cracker or gingersnap crumbs.
• Honey instead of corn syrup: use 3 tbsp honey; the balls will be slightly softer.

Make ahead

Bourbon balls are made to be prepared ahead. Store them in an airtight container in the refrigerator for up to 3 weeks, or freeze them up to 3 months in a freezer container with parchment between the layers. Thaw them in the refrigerator overnight and roll them again in powdered sugar before serving or packing them into gift tins.

Storage and reheating

Keep bourbon balls in an airtight container in the refrigerator, with parchment between the layers, for up to 3 weeks. They can sit at room temperature for up to 1 day on a party tray. No reheating is needed; serve them chilled or let them stand 10 minutes at room temperature for a softer texture. Frozen bourbon balls keep up to 3 months.