kbuzbee Posted December 14, 2005 Share Posted December 14, 2005 Well, made this years Bourbon Balls today. They are so easy.5 cups crushed nilla wafers4 T spoons cocoa2 cups powdered sugar2 cups chopped pecans1 cup Bookers (yum!)Sift the sugar with the cocoa, add the Bourbon, stir in the pecans and the nilla wafers. Form into balls. Roll in powdered sugar and put in a sealable plastic (I used Gladware). In a few days they are gonna be awsome!Ken Link to comment Share on other sites More sharing options...
BobA Posted December 14, 2005 Share Posted December 14, 2005 Does sound easy. And won't be confused with beer nuts.Enjoy. Bob Link to comment Share on other sites More sharing options...
kbuzbee Posted December 14, 2005 Author Share Posted December 14, 2005 Tastey too. I do these every year. They get stronger as they sit in the container.Ken Link to comment Share on other sites More sharing options...
cowdery Posted December 14, 2005 Share Posted December 14, 2005 I was told by someone who knows about such things that the secret to great bourbon balls is to soak your nuts in bourbon, at room temperature, for several days. Link to comment Share on other sites More sharing options...
jeff Posted December 14, 2005 Share Posted December 14, 2005 That's what I do, usually for a week. No additional bourbon is needed. My recipe is a bit different though, it contains only bourbon, nuts, powdered sugar and chocolate. Link to comment Share on other sites More sharing options...
Gillman Posted December 14, 2005 Share Posted December 14, 2005 Yes but Bobby's Stagg version of this dish was sensational.Gary Link to comment Share on other sites More sharing options...
jeff Posted December 14, 2005 Share Posted December 14, 2005 I got my recipe from Bobby several years ago Last week I made a batch using the new WLW. They were good, but lacked the spicy kick that Stagg imparts. Link to comment Share on other sites More sharing options...
BobA Posted December 14, 2005 Share Posted December 14, 2005 Don't know that I want to put a cup of Stagg, or Bookers, into this. If it's spicy kick that's needed, anyone try OGD BIB or 114?Bob Link to comment Share on other sites More sharing options...
jeff Posted December 14, 2005 Share Posted December 14, 2005 For this recipe I don't use a cup. I put the nuts in a bowl and add just enough bourbon to cover. I would say for a typical recipe I use around 1/2 cup or so. Link to comment Share on other sites More sharing options...
kbuzbee Posted December 14, 2005 Author Share Posted December 14, 2005 I was told by someone who knows about such things that the secret to great bourbon balls is to soak your nuts in bourbon, at room temperature, for several days. I'll have to try that. This was the recipe my mother always used to make so it is the one I "inherited".Ken Link to comment Share on other sites More sharing options...
gr8erdane Posted December 15, 2005 Share Posted December 15, 2005 I tried that and couldn't hardly walk for two days....OH COME ON, you all knew I'd go there. Link to comment Share on other sites More sharing options...
smokinjoe Posted December 15, 2005 Share Posted December 15, 2005 Well, Dane, I'd go with 1 cup next time... JOE Link to comment Share on other sites More sharing options...
Jake_Parrott Posted December 15, 2005 Share Posted December 15, 2005 I wonder, is there an optimal Gillman blend for bourbon balls? Oh, vatmaster? Link to comment Share on other sites More sharing options...
Gillman Posted December 15, 2005 Share Posted December 15, 2005 Well, here is where my "expertise" tends to show its limits since I have never made the confection althought I do like to sample the same. I don't doubt that a soft, balanced bourbon blend might make for a very good bourbon ball recipe. However on the basis of trying Bobby and Amelia's bourbon balls made with Geo. Stagg I don't think my efforts could come close. Bourbon I think, to come through the chocolate and other tastes in the confection, needs to be potent and maybe monochrome in taste - that's where the Stagg comes in! Gary Link to comment Share on other sites More sharing options...
Jake_Parrott Posted December 15, 2005 Share Posted December 15, 2005 Not good enough! And we need also your recommendations for rum balls, and brandy balls, and all other confection, else you may not be the VatMaster! Link to comment Share on other sites More sharing options...
kbuzbee Posted December 17, 2005 Author Share Posted December 17, 2005 Well, here is where my "expertise" tends to show its limits since I have never made the confection althought I do like to sample the same. I don't doubt that a soft, balanced bourbon blend might make for a very good bourbon ball recipe. However on the basis of trying Bobby and Amelia's bourbon balls made with Geo. Stagg I don't think my efforts could come close. Bourbon I think, to come through the chocolate and other tastes in the confection, needs to be potent and maybe monochrome in taste - that's where the Stagg comes in! Gary Gary - surely agree with you on the point of potentcy. These made with Bookers are the best I've ever made. But I don't find Booker's to be monochrome so I might have to disagree there. It was close for me between Booker's and Stagg but as Booker's is way more avaiable here I went that direction. Booker's enhances the chocolate rather than having to come through it. I think I need to go have another one Ken Link to comment Share on other sites More sharing options...
Gillman Posted December 17, 2005 Share Posted December 17, 2005 Good points, Ken and I could have easily suggested Booker's instead of Stagg. By monochrome I really meant (in this context) the big alcohol hit. That came through (and more of course) in Bobby's version of the dish and gave it a special taste or effect, quite memorable anyway!Gary Link to comment Share on other sites More sharing options...
kbuzbee Posted December 18, 2005 Author Share Posted December 18, 2005 Is Bobby's recipe on the board somewhere??Ken Link to comment Share on other sites More sharing options...
nor02lei Posted December 19, 2005 Share Posted December 19, 2005 Locks like an interesting recipe. I am not sure thou. What kind of cocky is nilla wafers? And the masseurs. How much is a cup and a teaspoon in millilitres?Leif Link to comment Share on other sites More sharing options...
ratcheer Posted December 19, 2005 Share Posted December 19, 2005 They are plain little vanilla cookies. Here is a link. Nilla Vanilla Wafers Tim Link to comment Share on other sites More sharing options...
kbuzbee Posted December 19, 2005 Author Share Posted December 19, 2005 Locks like an interesting recipe. I am not sure thou. What kind of cocky is nilla wafers? And the masseurs. How much is a cup and a teaspoon in millilitres?Leif 1 US cup = 236.588238 ml1 US teaspoon = 4.92892161 mlAt least according to Google.Ken Link to comment Share on other sites More sharing options...
Jake_Parrott Posted December 26, 2005 Share Posted December 26, 2005 Well, made this years Bourbon Balls today. They are so easy.5 cups crushed nilla wafers4 T spoons cocoa2 cups powdered sugar2 cups chopped pecans1 cup Bookers (yum!)Is that 5 cups nilla wafers, crushed, or 5 cups of nilla wafer crumbs? For me, 12 oz. of nilla wafers yielded 3 cups of crumbs. Sound right? Link to comment Share on other sites More sharing options...
kbuzbee Posted December 27, 2005 Author Share Posted December 27, 2005 They are crushed....And they are gone!Ken Link to comment Share on other sites More sharing options...
jspero Posted January 4, 2006 Share Posted January 4, 2006 Thanks for posting this Ken. I tried these over Christmas and they were GREAT! I made 2 small changes to the recipe, though.1. I split it to use 2 different bourbons (EW 1783 and ER 10yo SB) to see if I noticed a difference (I did).2. I soaked the nuts for 24 hours before making the balls (mentioned in another post).There was a noticable difference betwen the 2 bourbons. They were both good, but I like the ER SB balls better. Everyone else I passed them out to liked them, too.Jay Link to comment Share on other sites More sharing options...
Jake_Parrott Posted January 4, 2006 Share Posted January 4, 2006 I used OGD 114 and soaked for three days. Spicy! Link to comment Share on other sites More sharing options...
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