2 1/2 cups pecan pieces
1 1/4 cup graham cracker pieces (roughly chopped)
1/2 cup brown sugar
1/4 cup Bourbon Vanilla Sugar
1 tsp Bourbon Madagascar Vanilla Extract
2 TBS bourbon
1 tsp cinnamon
1/2 tsp nutmeg
roughly 20 pecan halves
16 oz chocolate candy coating
In a food processor, process the 2 1/2 cups of pecans and graham cracker pieces for about two minutes (this works best if the graham cracker pieces are at the bottom of the processor). The mixture shouldn't be completely smooth, but processed enough so that pecan and graham cracker pieces aren't whole.
Place the pecan and graham cracker mixture into a large bowl and add sugars, Vanilla Extract, bourbon, cinnamon, and nutmeg. Stir until combined. With a tablespoon, form the mixture into bourbon ball shapes (about an inch in diameter). Place them on a baking sheet lined with wax paper or parchment and freeze for 30 minutes.
Melt the candy coating. With two toothpicks, dip the bourbon balls into the candy coating and place on another baking sheet lined with parchment. You may want to work in batches so they stay cold. Top each bourbon ball with a pecan half.
2 1/2 cups pecan pieces
1 1/4 cup graham cracker pieces (roughly chopped)
1/2 cup brown sugar
1/4 cup Bourbon Vanilla Sugar
1 tsp Bourbon Madagascar Vanilla Extract
2 TBS bourbon
1 tsp cinnamon
1/2 tsp nutmeg
roughly 20 pecan halves
16 oz chocolate candy coating
In a food processor, process the 2 1/2 cups of pecans and graham cracker pieces for about two minutes (this works best if the graham cracker pieces are at the bottom of the processor). The mixture shouldn't be completely smooth, but processed enough so that pecan and graham cracker pieces aren't whole.
Place the pecan and graham cracker mixture into a large bowl and add sugars, Vanilla Extract, bourbon, cinnamon, and nutmeg. Stir until combined. With a tablespoon, form the mixture into bourbon ball shapes (about an inch in diameter). Place them on a baking sheet lined with wax paper or parchment and freeze for 30 minutes.
Melt the candy coating. With two toothpicks, dip the bourbon balls into the candy coating and place on another baking sheet lined with parchment. You may want to work in batches so they stay cold. Top each bourbon ball with a pecan half.
