Boozy Pecan Balls Recipes

PECAN RUM BALLS (A NO BAKE RECIPE)

Steps:

• In a medium microwave-safe bowl, melt the chocolate chips using the Melt function or cooking at 50% power for 1 minutes, then in 20 second increments, stirring in between, until the chocolate has melted and is smooth.
• Stir the sugar and corn syrup into the melted chocolate to combine. Stir in the rum and mix until it is fully incorporated.
• Stir in the vanilla wafers crumbs and graham crackers. Cover and chill in the refrigerator until firm (at least 1 hour).
• Scoop out bite-size balls approximately 1-inch diameter (note: using a 1 tablespoon cookie scoop for this is highly recommended) and roll between your palms to make them into smooth balls.
• Roll them in the diced pecans. Store in a sealed container. The flavor deepens after making so may be made a week before planning to eat them or giving them as gifts.

BOOZY MINTED MELON BALLS

Steps:

• Place the watermelon and cantaloupe balls in a baking dish in a single layer. In a bowl, whisk together the lime juice, rum and honey until combined. Pour the lime mixture over the melon balls and toss to coat. Add the mint leaves. Let sit for 2 to 3 hours in the fridge, flipping the balls once or twice if desired.
• To serve, scoop the melon balls into a large bowl and pour the rum mixture over top. Cover with a sprinkling of fresh mint leaves.

PECAN BUTTER BALLS

Steps:

• Sift together into a medium sized bowl the flour, sugar and vanilla. Work in the margarine with a spoon or hands until well blended. Add chopped pecans and mix well.
• Shape dough into 1 inch balls and put on ungreased pans. Bake in a preheated 325 degree F (165 degrees C) oven for about 25 minutes or until pale brown. When slightly cool roll or shake in confectioners' sugar. Store in an air tight container.

BOOZY PECAN BALLS

Steps:

• Mix together 1 1/2 cups pecans and sugar in a bowl, then stir in remaining ingredients. Roll into 1-inch balls. Place remaining 1 cup pecans on a plate; roll balls in pecans to coat. Balls can be stored in refrigerator up to 5 days.

BOOZE BALLS

Steps:

• Put the chocolate in a microwave-safe bowl and heat on medium for 1 minute. Stir and repeat until the chocolate melts, about 3 minutes in all, depending on the power of your microwave. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
• Process the cookies in a food processor until finely ground. (You should have about 1 1/2 cups ground cookies.) Alternatively, put the cookies inside a heavy resealable plastic bag and crush by moving a rolling pin over the cookies.
• Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon and condensed milk into the chocolate until evenly combined. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes.
• Scoop a tablespoon or so of the mixture at a time into a small ball with a cookie or small ice cream scoop and set onto a baking sheet or large plate. Roll each portion by hand into a smooth ball.
• Store the booze balls in an airtight container at room temperature for a day to allow the flavors to come together. Store the balls in the refrigerator for a week or freeze for up to 1 month. Roll in decorating sugars or wafer crumbs and serve.

BOOZY BALLS

Steps:

• In a medium bowl, combine crumbs, sugar, nuts and cocoa, mixing well,.
• In a small bowl, combine melted butter, rum or juice, corn syrup and vanilla. Stir into dry ingredients mixing until all is moistened. Shape into small balls. Mixture will be slightly sticky but will firm up when refrigerated. Roll in choice of coating (cocoa, icing sugar, ground nuts, sprinkles, coconut) Place in small fluted candy cups. Chill until firm and then transfer to airtight container and store in refrigerator.
• FLAVOR COMBOS:.
• Orange Pecan: 1/4 Cup Chopped Pecans, 2 tablespoons orange Juice.
• Rum Coconut: 1/4 cup Flaked Coconut, 2 teaspoons Rum.
• Amaretto: 1/4 cup chopped almonds, 2 tablespoons Amaretto liqueur.
• Hazelnut: 1/4 cup chopped hazelnut, 2 tablespoons rum.

PECAN BALLS

Steps:

• Beat butter, sugar, vanilla together until light and fluffy.
• Add flour, mix to a stiff paste.
• Add processed pecans.
• Roll into 30 small balls.
• bake at 180 degrees C (350 F) for 10 minutes.
• Dust cooled balls with icing sugar.