Red Stag Bourbon Balls

Bourbon Balls, a popular holiday treat, are seen after being prepared by Christine Chase and Steve Millward, in their Raleigh, N.C. home on Sunday, November 22, 2015.

Bourbon Balls, a popular holiday treat, are seen after being prepared by Christine Chase and Steve Millward, in their Raleigh, N.C. home on Sunday, November 22, 2015.

This recipe is a two-day process. From Christine Chase of Raleigh.

1 cup chopped pecans

1/2 cup Jim Beam Red Stag Black Cherry Bourbon

8 tablespoons (1 stick) unsalted butter, at room temperature

1 pound plus 1/3 cup powdered sugar, divided

3/8 bar of paraffin wax, shredded

3/4 cup milk chocolate chips

3/4 cup semi-sweet chocolate chips

50 mini-cupcake paper liners

On the first day, place chopped pecans and bourbon in a glass bowl in the refrigerator for at least 12 hours. Pecans should be fully submerged.

On the second day, cream butter in a large metal or glass mixing bowl. Slowly add 1 pound powdered sugar. Add pecans until well blended. Place filling in refrigerator for an hour.

Line a rimmed baking sheet with wax paper. Fill a large shallow bowl with ice water. Take out filling and place bowl on top of ice water to keep cold while you roll filling into balls.

Put remaining 1/3 cup powdered sugar in a small mound on a large plate. Use a teaspoon to scoop out some of the filling and drop it into the powdered sugar. Coat fingers in the sugar and then roll filling into a ball and coat it with sugar. Place ball on waxed paper and repeat until done. Place the filled cookie sheet in refrigerator to chill balls for about 30 minutes.

Ball of dough, consisting of butter, powdered sugar, pecans, and Red Stag Black Cherry Bourbon, await to be melted into chocolate and turn into Bourbon Balls, in Raleigh, N.C. home on Sunday, November 22, 2015.

Ball of dough, consisting of butter, powdered sugar, pecans, and Red Stag Black Cherry Bourbon, await to be melted into chocolate and turn into Bourbon Balls, in Raleigh, N.C. home on Sunday, November 22, 2015.

Line a second rimmed baking sheet with wax paper. Fill the bottom of a double boiler or a small saucepan with 1 1/2 inches of water and set over low heat on the stove. Place paraffin and chocolate chips in top of double boiler or in a metal or glass bowl that can sit on top of the saucepan without touching the water. Stir frequently until paraffin and chocolate are melted.

Remove balls from refrigerator. Use a teaspoon to dip each ball in the chocolate, covering completely with chocolate, and allow excess to drip off the spoon. Place each ball on the wax paper. Repeat until done. Cool in refrigerator for 15 minutes.

Place balls in cupcake liners and store in sealed plastic containers or decorative tins in the refrigerator.

Yield: about 50 bourbon balls.

[gpp_icon type=”summary”] Red Stag Bourbon Balls printable

Christine Chase, of Raleigh, retrieves a ball of dough from a pot of melted chocolate, while making Bourbon Balls, a popular holiday treat, on Sunday, November 22, 2015.

Christine Chase, of Raleigh, retrieves a ball of dough from a pot of melted chocolate, while making Bourbon Balls, a popular holiday treat, on Sunday, November 22, 2015.