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Boozy Bourbon Balls

By Amee Livingston 18 Comments

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??

Boozy Bourbon Balls Platter

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! Christmas Week Giveaway Recipes from Day 5 of Christmas Week! Please visit all our talented participants: Gingerbread Ornaments from Cravings of a Lunatic

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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.

Bourbon Ball

5 from 3 votes
Print
Boozy Bourbon Balls "aka Kentucky Kernels"
Servings: 70 balls
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)
Instructions
  1. Place chopped nuts in a mason jar or similiar sealed container and add just enough bourbon to completely cover nuts.
  2. Allow nuts several days to soak (you want all that goodness soaked in for the best flavor)
  3. Drain nuts, saving the bourbon.
  4. In a large mixing bowl, beat butter and powdered sugar until blended.
  5. Add nuts and just enough bourbon to get the best consistency for rolling into balls.
  6. Scoop out mixture with a tablespoon and roll into balls.
  7. Cover with plastic wrap and refrigerate until firm.
  8. 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)
  9. Dip balls into chocolate, covering all sides, using a skewer and place onto wax paper to cool.
  10. Store balls in the refrigerator until ready to serve.

Boozy Bourbon Balls

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December 11, 2015 Filed Under: Chocolate, Dessert, Desserts, Giveaways, Gluten Free, Holidays Tagged With: bourbon, candy, chocolate, Christmas, confections, dessert, giveaway

« Hazelnut Crescents
Warm Steak and Cabbage Salad »

Comments

  1. Amy says

    December 11, 2015 at 4:11 pm

    Oh my, I bet these are very flavorful.

    Reply
    • Amee Livingston says

      December 11, 2015 at 8:40 pm

      Extra boozy 🙂

      Reply
  2. Stacy Koons says

    December 11, 2015 at 4:27 pm


    Those look amazing!

    Reply
    • Amee Livingston says

      December 11, 2015 at 8:40 pm

      Thanks Stacy! 🙂

      Reply
  3. Rose Anne Livingston says

    December 11, 2015 at 10:03 pm

    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!!

    Reply
    • Amee Livingston says

      December 14, 2015 at 6:31 pm

      I’m glad you enjoyed the post! I loved Ethel, she was so funny!

      Reply
  4. ellen beck says

    December 12, 2015 at 5:33 am


    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!!!

    Reply
  5. Christie says

    December 13, 2015 at 8:38 pm


    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

    Reply
  6. Michelle | A Dish of Daily Life says

    December 14, 2015 at 12:44 pm

    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. 🙂

    Reply
  7. victoria cascio says

    December 14, 2015 at 4:23 pm

    Welsh cakes are my favorite holiday treat to bake.

    Reply
  8. Amanda says

    December 15, 2015 at 4:03 pm

    The holiday dessert that takes me back to my childhood are the chocolate-coconut-marshmallow-walnut kind of stainglass window cookies.

    Reply
    • Amee Livingston says

      December 16, 2015 at 11:58 pm

      I love those, Amanda!

      Reply
  9. Stephanie says

    December 17, 2015 at 4:45 am

    I love Christmas cookies. Simple, you can have a variety, love them.

    Reply
  10. Vera K says

    December 17, 2015 at 12:26 pm

    I usually make a nice chocolate cheesecake.

    Reply
  11. Harolyn F. Jones says

    March 15, 2018 at 11:34 am

    How far in advance can I make the bourbon balls. Entertaining a party of 200 and must make several days in advance.

    Reply
    • Amee Livingston says

      March 15, 2018 at 8:58 pm

      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!

      Reply
  12. emily says

    December 19, 2018 at 6:23 am

    have you ever considered making these into bars? I hate dipping things 😬…

    Reply
    • Amee Livingston says

      December 19, 2018 at 10:45 am

      Lol,I feel ya! It can be time consuming. The soft filling almost needs the hard coating, but if you try them as bars, just be sure and chill them prior to cutting and use a really sharp knife to slice. Let me know how they turn out!

      Reply

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