Bourbon Nuts Recipes

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BOURBON BALLS



Bourbon Balls image

Provided by Food Network

Categories     dessert

Time 40m

Yield 3 dozen, about 12 servings

Number Of Ingredients 6

1 cup pecans
8 ounces vanilla wafers, enough to make 2 cups
1/2 cup unsweetened Dutch-processed cocoa, divided
1 cup confectioners' sugar, divided
1/4 cup light corn syrup
1/4 cup bourbon

Steps:

  • Preheat oven to 325 degrees F.
  • Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
  • In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped. In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar. Add the corn syrup and bourbon. Mix thoroughly. Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate. Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat. Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.

BOURBON OLD FASHIONED GLAZED PECANS



Bourbon Old Fashioned Glazed Pecans image

Provided by Food Network

Time 45m

Yield 2 cups

Number Of Ingredients 9

1/4 cup bourbon whiskey
1/4 cup dried cherries
2 tablespoons brown sugar
1 teaspoon kosher salt
1/ 4 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne pepper
2 cups raw pecan halves
2 tablespoons unsalted butter
1 tablespoon zest from 1 small orange

Steps:

  • Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
  • Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
  • Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
  • Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze forms on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
  • Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve

BOURBON BALLS I



Bourbon Balls I image

Rich little confections with the slight bite of bourbon. Very easy to make and very tasty to eat.

Provided by SANDYE PIETROPOLI

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 36

Number Of Ingredients 8

1 cup confectioners' sugar
½ cup butter, softened
½ cup finely chopped walnuts
½ cup chopped raisins
2 tablespoons unsweetened cocoa powder
2 tablespoons flaked coconut
2 tablespoons bourbon
2 ¼ ounces colored candy sprinkles

Steps:

  • Mix the butter and the confectioners' sugar until smooth. Stir in the chopped nuts, raisins, cocoa, coconut and bourbon. Refrigerate mixture until firm, about 1 hour.
  • Shape mixture into small balls and roll in chocolate sprinkles to coat. Work fast, as they can melt in your hands. Chill on a wax paper lined tray. Keep balls refrigerated in a covered container.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 6.9 g, Cholesterol 6.8 mg, Fat 4.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 19.5 mg, Sugar 4.8 g

BOURBON PECANS



Bourbon Pecans image

Enjoy these during the holidays or anytime at all. These nuts could easily be put into airtight jars and given as gifts.

Provided by Alan in SW Florida

Categories     Fruit

Time 1h

Yield 4 1/2 cups, 8 serving(s)

Number Of Ingredients 10

1/2 cup top-quality Bourbon
1 lb pecan halves
1 tablespoon corn oil
1 tablespoon Worcestershire sauce
1/2 teaspoon Angostura bitters
1/2 cup sugar
1 teaspoon ground cumin
1/2 teaspoon cayenne (or to taste)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 325 degrees Fahrenheit. Simmer the bourbon in a small saucepan over medium heat until reduced by a quarter, just a few minutes. Blanch the pecans in boiling water for 1 minute ( blanching the pecans in boiling water is an old Chinese trick that makes them especially crisp), then drain.
  • Combine the bourbon, oil, Worcestershire sauce, bitters, and sugar in a large bowl. Add the HOT pecans and toss. Let stand for 10 minutes.
  • Spread the pecans in a single layer on a large baking sheet. Bake until the nuts are crisp and the liquid has evaporated, 30 to 40 minutes, stirring every 10 minutes. Turn the nuts into a clean bowl.
  • Combine the cumin, cayenne, salt, and pepper in a small bowl. Toss with the nuts and serve.

Nutrition Facts : Calories 489.1, Fat 41.5, SaturatedFat 3.6, Sodium 166.8, Carbohydrate 21, Fiber 5.5, Sugar 15, Protein 5.3

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