Macadamia Bourbon Balls Recipes

MACADAMIA BOURBON BALLS

Steps:

• Crush vanilla wafers in food processor.
• Mix wafers, powdered sugar, cocoa, & macadamia nuts.
• Add corn syrup & bourbon.
• Roll into small firm balls, about 1" each.
• Roll in powdered sugar.
• Put in an air-tight container and cure for at least 24 hours.
• Will keep for several weeks in air tight container or can be frozen after the 24 hour curing period.

DARK CHOCOLATE BOURBON BALLS

Steps:

• Combine 1 cup pecans and bourbon; let stand, covered, for 8 hours or overnight., Cream butter and confectioners' sugar, 1/4 cup at a time, until crumbly; stir in pecan mixture. Refrigerate, covered, until firm enough to shape, about 45 minutes. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., Dip in chocolate coating; allow excess to drip off. Sprinkle with remaining 1/4 cup pecans. Let stand until set.

KENTUCKY BOURBON BALLS

Steps:

• Soak pecans in bourbon 3 hours or overnight, stirring occasionally.
• In a large mixer bowl, beat margarine, vanilla and salt until fluffy.
• Gradually beat in sweetened condensed milk, then pecan mixture and confectioners sugar until well blended.
• Shape into 1 inch balls.
• Place on baking sheets.
• Chill until firm.
• With fork or wooden pick, dip each into warm candy coating; let excess coating drip off.
• Place on wax paper lined baking sheets; let stand until firm.
• Store covered at room temperature or in refrigerator.

GINGER AND MACADAMIA NUT BALLS

Steps:

• Combine biscuits and nuts in bowl.
• Add the condensed milk, butter and golden syrup to a saucepan and stir over a low heat until combined.
• Stir into biscuit mixture.
• Form into balls and then roll in coconut.
• Refrigerate.