Bourbon nut balls



15 min


36 servings

Bourbon nut balls

Roberto Caruso

This confection – between a cookie and a candy – is quick and easy to make.


  • 250 g vanilla wafers , see tip below
  • 1/2 cup toasted pecans
  • 1/3 cup bourbon , rum or brandy
  • 2 tbsp honey , maple syrup or corn syrup
  • 1/3 cup icing sugar
  • 2 tbsp cocoa


  • Whirl vanilla wafers and pecans in a food processor until finely chopped. Add bourbon and honey. Whirl until moistened and slightly doughy. Or by hand, crush vanilla wafers in a sealed bag with a rolling pin until fine crumbs. Finely chop pecans. In a small bowl, stir crumbs with pecans, bourbon and honey until moistened and slightly doughy.
  • In a shallow bowl, stir icing sugar with cocoa. If lumpy, sift or put through a fine sieve. Using your hands, form teaspoonfuls (5 mL) of dough into small balls and drop into cocoa mixture. Coat 3 or 4 at a time, then transfer to a waxed paper-lined container. Repeat, separating rolled balls with waxed paper in storage container. Seal container. Bourbon balls will keep well up to 1 week at room temperature or they can be frozen.

Meringue swirls

Nutrition (per serving)

  • Calories
  • 51,
  • Protein
  • 0.6 g,
  • Carbohydrates
  • 7.5 g,
  • Fat
  • 2.2 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 20 mg.

Cookie tip

You can use 2 cups (500 mL) finely crushed plain cookies such as sugar, shortbread or arrowroot instead of vanilla wafers.