Ingredients Jump to Instructions ↓

  1. 2 sticks Margarine (softened)

  2. 1/4 cup Bourbon (or to taste)

  3. 2 lbs Confectionary Sugar

  4. 12 oz Whole Pecan s

  5. 12 oz Semi-sweet Chocolate

  6. 2 oz Paraffin Wax

Instructions Jump to Ingredients ↑

  1. • Take half of the pecans and chop them. (I prefer pieces the size of a pea) o Reserve the remaining half of whole pecans for later. • Mix the softened margarine, bourbon, chopped pecans, and confectionary sugar at a low speed. • Once filling is mixed, begin rolling balls 1” in diameter. o Note, if the filling softens too much, place in freezer as needed. • Place balls on a cookie sheet lined with wax paper. • When the cookie sheet is filled, place the balls in the refrigerator for 30-60 minutes to firm. • Melt chocolate and paraffin in a double-boiler until the chocolate has a smooth consistency • Using a spoon, dip and coat the balls in the chocolate • Set the ball back on the wax paper and immediately place a whole pecan on top. • Put the balls back in the refrigerator until chocolate hardens.


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