No Bake Bourbon Pecan Truffles Recipe 475

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NO BAKE BOURBON PECAN TRUFFLES RECIPE - (4.7/5)



No Bake Bourbon Pecan Truffles Recipe - (4.7/5) image

Provided by SAEB

Number Of Ingredients 8

2 1/2 cups roasted chopped pecans
1 cup crushed vegan graham crackers
1 cup brown sugar, firmly packed
1/2 teaspoon salt
2 tablespoon maple syrup
1/4 cup bourbon (plus more for sipping)
1 teaspoon vanilla extract
Fancy toothpicks

Steps:

  • Combine the chopped pecans, crushed graham crackers, brown sugar, and salt in a mixing bowl.. Add the maple syrup, bourbon, and vanilla extract and use your hands to work all the ingredients until thoroughly combined. Form balls by scooping a heaping tablespoon size amount of mixture and rolling in the palms of your hands to form balls. Place these on a cookie sheet lined with wax paper, parchment, or on a Silpat (what I use). Insert a toothpick into each one. Place in your freezer for about 2 hours, or until set. Remove them about 30 minutes prior to serving. They are delicious even when served still frozen! You can also dip them in melted chocolate fondue style! Let your imagination run.

BOURBON PECAN CHOCOLATE TRUFFLES



Bourbon Pecan Chocolate Truffles image

Chocolate truffles are spiked with bourbon and then rolled in chopped pecans.

Provided by Food Network Kitchen

Time 3h30m

Yield makes 12-24 truffles (depending on the size)

Number Of Ingredients 4

8 ounces semisweet chocolate, finely chopped (not chips)
1/2 cup heavy cream
2 tablespoons bourbon
1/3 cup finely chopped toasted pecans

Steps:

  • Put the chocolate in a medium bowl. Heat the cream in a small saucepan until it just comes to a boil. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave in 10 second increments if there are any un-melted lumps of chocolate. Stir in the bourbon.
  • Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours.
  • Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work.
  • Put the pecans on a plate and roll each truffle until well coated. Refrigerate until very cold.

DATE-PECAN BOURBON TRUFFLES



Date-Pecan Bourbon Truffles image

Categories     Candy     Bourbon     Chocolate     Dessert     Date     Pecan     Fall     Bon Appétit

Yield Makes about 18

Number Of Ingredients 8

1 cup packed very coarsely chopped pitted dates
2 tablespoons bourbon
1/4 cup whipping cream
2 tablespoons maple syrup
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon ground nutmeg
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/2 cups finely chopped toasted pecans

Steps:

  • Line cookie sheet with foil. Mix dates and 1 tablespoon bourbon in bowl; set aside. Bring cream, syrup, butter and nutmeg to simmer in heavy medium saucepan, stirring frequently. Remove from heat. Add chocolate and whisk until smooth and melted. Stir in date mixture and remaining 1 tablespoon bourbon. Freeze mixture until firm enough to mound on spoon, stirring occasionally, about 20 minutes.
  • Drop chocolate mixture by rounded tablespoons onto foil-lined sheet. Freeze until almost firm, about 10 minutes. Roll each mound in pecans. Chill until firm. (Can be prepared 2 weeks ahead. Cover and keep refrigerated.) Serve cold.

CHOCOLATE-PECAN TRUFFLES



Chocolate-Pecan Truffles image

Provided by Florence Fabricant

Categories     easy, dessert

Time 4h

Yield About 50 truffles

Number Of Ingredients 5

1 1/2 cups finely ground pecans
10 ounces semisweet or bittersweet chocolate
1/4 pound butter, softened but not melted
4 tablespoons bourbon
2/3 cup unsweetened European-style cocoa

Steps:

  • Preheat a broiler. Spread the nuts on a foil-lined baking sheet and place under the broiler for about a minute to toast them lightly and evenly. Do not allow them to burn. Set them aside.
  • Shave the chocolate into a heatproof mixing bowl and place the bowl over a pan of simmering water until the chocolate is nearly all melted. Remove the bowl and stir the chocolate until smooth. Stir in the nuts and allow to cool to room temperature.
  • Stir in the butter and the bourbon. Refrigerate the mixture until it is firm.
  • When firm, remove from the refrigerator and allow to soften for about 15 minutes. Place the cocoa in a shallow dish. Using a spoon, scoop half-tablespoons of the chocolate mixture, form somewhat uneven balls about an inch in diameter and roll them quickly into the cocoa. Refrigerate until ready to serve. The balls can also be frozen without the cocoa for later use and dusted with cocoa just before serving.

Nutrition Facts : @context http, Calories 69, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 1 milligram, Sugar 3 grams, TransFat 0 grams

BOURBON PECAN PRALINES



Bourbon Pecan Pralines image

Like authentic pecan pralines found in New Orleans, these treats are sweet, crunchy and rich! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 pound (about 16 pralines)

Number Of Ingredients 7

1/4 cup butter, cubed
1/2 cup sugar
1/2 cup packed brown sugar
3/4 cup heavy whipping cream
1 cup pecan halves, toasted
1/2 cup chopped pecans, toasted
1 tablespoon bourbon

Steps:

  • Grease 2 baking sheets; set aside. In a large heavy saucepan over medium heat, melt butter. Stir in sugars, then the cream; cook and stir until mixture comes to a boil. Cook, stirring occasionally, until a candy thermometer reads 236° (soft-ball stage), about 20 minutes. , Remove from the heat; stir in the pecan halves, chopped pecans and bourbon. Immediately drop by tablespoonfuls onto prepared baking sheets. Let stand until pralines are set and no longer glossy. Store in an airtight container.

Nutrition Facts : Calories 183 calories, Fat 14g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 28mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN PIE TRUFFLES



Pecan Pie Truffles image

These festive truffles from Hannah Kaminsky, a columnist at VegNews Magazine, combine the rich flavors of pecan pie under a thin layer of smooth chocolate. (To make these vegan, be sure to use vegan dark chocolate.) Like traditional rum balls, these offer a slightly alcoholic kick, so be sure to monitor any underage guests.

Provided by Tara Parker-Pope

Categories     pies and tarts, dessert

Time 2h30m

Yield 24 truffles

Number Of Ingredients 8

2 1/2 cups pecans, toasted and finely chopped
1 cup graham cracker crumbs (from about 8 whole graham crackers)
1 cup dark brown sugar, packed
1/2 teaspoon salt
2 tablespoons maple syrup
1/4 cup bourbon
1 teaspoon vanilla
7 ounces dark chocolate

Steps:

  • In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
  • Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
  • In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 69 milligrams, Sugar 12 grams, TransFat 0 grams

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