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Hot-Spiced Bourbon Balls

Hot-Spiced Bourbon Balls

Southern Living DECEMBER 2007

  • Yield: Makes 30 balls
  • Prep time:35 Minutes
  • Bake:10 Minutes
  • Chill:1 Hour


  • 1 cup coarsely chopped pecans
  • 1 1/4 cups powdered sugar, divided
  • 2 tablespoons unsweetened cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground red pepper (optional)
  • 1/4 cup bourbon
  • 2 tablespoons sorghum*
  • 60 vanilla wafers, finely crushed (about 2 cups plus 2 Tbsp.)


1. Place pecans in a single layer in a shallow pan. Bake at 350° for 8 to 10 minutes or until toasted.

2. Sift together 1 cup powdered sugar, next 4 ingredients, and, if desired, ground red pepper. Stir together bourbon and sorghum. Gradually add powdered sugar mixture to bourbon mixture, stirring until blended. Stir in vanilla wafers and toasted pecans; stir 1 minute. (Place a small amount of mixture in palm of hand, and make a fist around mixture, testing to be sure dough will hold its shape. If not, continue to stir in 20-second intervals.)

3. Shape mixture into 1-inch balls. Roll balls in remaining 1/4 cup powdered sugar, and place on a wax paper-lined baking sheet.

4. Chill 1 hour or until slightly firm. Store in an airtight container in refrigerator up to 1 week.

*Molasses, honey, or cane syrup may be substituted.

Note: For testing purposes only, we used Hershey's Dutch Processed Cocoa at one tasting and Hershey's Unsweetened Cocoa at another.


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Hot-Spiced Bourbon Balls recipe