These Boozy Bourbon Balls are also fondly known as “Kentucky Kernels” for the generous amount of Kentucky bourbon used in the recipe. It’s probably been about ten years now since I first tasted one of these decadent confections.
I can seriously only eat half of one of these before I feel a sugar rush (I don’t eat sweets very often, so my body is like “WTF” when I do). My mother-in-law’s friend, Ethel, brought them to Christmas dinner with my husband’s family. Instead of her having to spend the holiday alone, she was invited to join us for Christmas. She was a hoot, ya’ll!
She has since passed away, so every time I pull out her handwritten recipe for these boozy balls I think about Ethel. She told me that she would soak her nuts for weeks, so they’d be extra drunk for the recipe. I mean, who doesn’t like drunk balls??
Welcome to Day 5 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter! 
Recipes from Day 5 of Christmas Week! Please visit all our talented participants: Gingerbread Ornaments from Cravings of a Lunatic
Holiday Chocolate Bark from Desserts Required
Cranberry Cocktail from Poet in the Pantry
Spiced Hibiscus and Cranberry Mojito from Pineapple and Coconut
Homemade Toffee from All Roads Lead to the Kitchen
S’mores Hot Chocolate from Hezzi-D’s Books and Cooks
Peppermint Truffles from The Bitter Side of Sweet
Boozy Bourbon Balls from Amee’s Savory Dish
Cranberry Swirl Cheesecake from Comfortably Domestic
Magic Cookie Truffles from Farm Fresh Feasts
Chocolate Mocha Roulade from Mother Would Know
No Bake Chocolate Peanut Butter Bars from My Catholic Kitchen
Cardamon Coffee Bars with Mascarpone Frosting from Daily Appetite
Peppermint Mocha Truffles from Try Anything Once Culinary
Christmas Bundt Cake from Savory Experiments
Chocolate Mocha Roulade from Mother Would Know
No Bake Chocolate Peanut Butter Bars from My Catholic Kitchen
Cardamon Coffee Bars with Mascarpone Frosting from Daily Appetite
Peppermint Mocha Truffles from Try Anything Once Culinary
Christmas Bundt Cake from Savory Experiments
Mexican Chocolate Panna Cotta from Cooking In Stilettos
Cherry Brandy Old Fashioned from Food Babbles
Chewy Chocolate Gingerbread Cookies from Mind Over Batter
Chocolate Covered Snowmen S’mores from Big Bear’s Wife
Habanero Orange Thumbprint Cookies from Everyday Southwest
Peppermint Marshmallow Brownies from From Gate to Plate
Spiced Rum Hot Chocolate from The Tomato Tart
Chocolate Crinkle Cookies from CopyKat Recipes
These are really easy, just give the nuts at least a couple of days to soak (or like Ethel said, a few weeks) and allow them to harden overnight in the fridge before dipping in chocolate. They need to be really cold to keep them from falling off the toothpick when you dip.
Boozy Bourbon Balls "aka Kentucky Kernels"
Ingredients
- 1 cup chopped walnuts or pecans
- about 1 cup bourbon (enough to cover nuts)
- 2 lbs confectioners sugar
- 1 cup butter, softened
- 1 (20 oz) bag bittersweet Ghirardelli premium baking chips (60 % cacao)
Directions
- Place chopped nuts in a mason jar or similiar sealed container and add just enough bourbon to completely cover nuts.
- Allow nuts several days to soak (you want all that goodness soaked in for the best flavor)
- Drain nuts, saving the bourbon.
- In a large mixing bowl, beat butter and powdered sugar until blended.
- Add nuts and just enough bourbon to get the best consistency for rolling into balls.
- Scoop out mixture with a tablespoon and roll into balls.
- Cover with plastic wrap and refrigerate until firm.
- Melt chocolate chips in a double boiler until they are almost completely melted, but perfect for dipping (you want to temper the chocolate properly to avoid using that nasty paraffin wax)
- Dip balls into chocolate, covering all sides, using a skewer and place onto wax paper to cool.
- Store balls in the refrigerator until ready to serve.
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Oh my, I bet these are very flavorful.
Extra boozy 🙂
Those look amazing!
Thanks Stacy! 🙂
Thanks for the trip down memory lane, Amee. Ethel was a unique and very talented person.
Re-reading the recipe inspired me to get out the bourbon and start soaking the pecans!!
I’m glad you enjoyed the post! I loved Ethel, she was so funny!
My favorite sweet treat to makee is divinity. My Mom made the best, I aam not even close, but it reminds me off her so I continue making it.
I have had these drunken balls in various forms and they are so good!!!
These look amazing and bring back so many holiday memories! Thank you for not making them out of cookies!! True bourbon balls were confectioners sugar and butter; traditional! Pinned and sharing! #FoodieFriDIY
These look fabulous! I am excited to try them! Sharing on my Facebook page today and sending lots of foodie love your way as well! Crossing my fingers on the giveaway too, of course. 🙂
Welsh cakes are my favorite holiday treat to bake.
The holiday dessert that takes me back to my childhood are the chocolate-coconut-marshmallow-walnut kind of stainglass window cookies.
I love those, Amanda!
I love Christmas cookies. Simple, you can have a variety, love them.
I usually make a nice chocolate cheesecake.
How far in advance can I make the bourbon balls. Entertaining a party of 200 and must make several days in advance.
They keep for a few weeks in a sealed container in the refrigerator, so you should be fine. I hope they’re a big hit!