Tennessee Whiskey Balls
- 3½ cups fine vanilla wafer or graham cracker crumbs
- 2 cups finely ground lightly toasted pecans
- 2 cups unsifted confectioners’ (10 X) sugar
- ½ cup unsweetened cocoa powder
- ÂĽ teaspoon freshly grated nutmeg
- 1/3 cup light corn syrup
- ½ cup Jack Daniel’s Tennessee Whiskey
- 1 cup sifted confectioners’ (10 X) sugar (for dredging)
Instructions:
To toast pecans, spread halves or large pieces on an ungreased baking sheet and set in a 325° F. oven for 10 to 12 minutes.
- Knead the vanilla wafer crumbs, pecans, 2 cups unsifted confectioners’ sugar, the cocoa, nutmeg, corn syrup, and whiskey in a large mixing bowl until well blended.
- Shape into 1-inch balls, then roll in the 1 cup sifted confectioners’ sugar until snowy.
- Place the whiskey balls in airtight containers, separating the layers with wax paper. Cover and allow to season for about a week before serving.