Featured Pinch Tips Video
- 8 oz
- butter, softened
- 2 lb
- powdered sugar
- 1/2 c
- bourbon whiskey
- 2 c
- pecans, finely chopped
- 14 oz
- semi-sweet baking chocolate
1In a mixing bowl cream together the butter and 1 pound of the powdered sugar with mixer on high speed. Add the bourbon, the remaining sugar ad the nuts and mix well.
2Chill in refrigerator until firm enough to handle, about 2 hours.
3Melt chocolate in the top of a double boiler and then allow to cool to room temperature.
4Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered in wax paper.
5Dip balls in into the melted chocolate 2 at a time. Using 2 forks, turn the candy, coating completely with the chocolate. Tap fork to eliminate excess chocolate, then place on on the wax paper.
6continue with remaining candies. Place baking sheet in the refrigerator until firm enough to handle. Pace in a tightly sealed container and allow to age several days before serving. Will keep refrigerated for several weeks if they last that long.