- 2 c finely ground pecans toasted for 10 minutes in the oven at 350, for a richer flavor
- 7 oz Kentucky Bourbon
- 1 c butter, softened
- 32 oz confectioner’s sugar
- 18 oz semisweet chocolate
Place the nuts in a sealable jar. Pour the bourbon over the nuts. Seal and allow to soak overnight.
Mix the butter and sugar, fold in soaked nuts. Chill for about an hour and scoop into ¾” balls and freeze.
Line a tray with waxed paper. Melt the chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
Roll the balls in the melted chocolate to coat; arrange on the prepared tray. Top with a whole toasted pecan, it should be done before the chocolate sets, Store in the refrigerator until ready to serve.