Boozy Bourbon Balls

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

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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.

5 from 3 votes

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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.

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