Yield: 20 servings
|1 cup||Chopped pecans|
|6 tablespoons||100-proof Bourbon|
|½ pounds||(1 stick) butter)|
|1 pounds||Confectioner's sugar|
|1 pounds||Dipping chocolate|
Soak pecans in Bourbon overnight. Melt butter. Mix sugar and butter well. Add bourbon-nut mixture. Line a cookie sheet with wax paper.
Drop candy by teas. onto the wax p. Refrigerate until firm before rolling into balls. Melt chocolate in double boiler slowly, over hot water. Dip balls in chocolate, refrigerate until cool.