Photo Credit: Christin Marhling, 2018.
These boozy bite-sized treats—were developed in 1936 by Ruth Booe, co-founder of the Rebecca Ruth Candy Co. in Frankfort, Kentucky—can be rolled in powdered sugar or dipped in melted chocolate and topped with pecan halves; on the inside, the creamy center usually consists of some combination of bourbon, sugar, butter, chopped pecans, and semisweet chocolate. These trifles are chilled rather than cooked and do pack a tipsy punch, so you may wish to warn younger or teetotalling guests of their alcohol contents.
1 cup finely chopped pecans nuts
5 tablespoons Kentucky bourbon
1/2 cup butter, softened
One 16-ounce package confectioners’ sugar
8 ounces semisweet chocolate
Place the nuts in a resealable jar. Pour the bourbon over the nuts. Cover and allow the nuts to soak overnight.
The following day, mix the butter and sugar; fold in the soaked nuts. Form into 3/4″ balls and place on a waxed paper lined baking sheet and refrigerate overnight.
The next day, line a baking sheet with waxed paper. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Roll the balls in the melted chocolate to coat. Place a pecan half on top of each ball and arrange them on the prepared tray. Store in refrigerator until ready to serve.
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