Photos of Pecan Pie Balls
Photo by
Mariloy Galle
@malsie101
Photo by
Kitchen Crew
@JustaPinch
Pecan pie ball sliced open.
Photo by
Kitchen Crew
@JustaPinch
Pecan pie balls on a white tray.
Photo by
Kitchen Crew
@JustaPinch
A bowl and tray of pecan pie balls.
Photo by
Kitchen Crew
@JustaPinch
Salt sprinkled onto pecan pie ball.
Photo by
Kitchen Crew
@JustaPinch
Placing ball on parchment paper.
Photo by
Kitchen Crew
@JustaPinch
Dipping the ball into the chocolate.
Photo by
Kitchen Crew
@JustaPinch
Melted chocolate in a measuring cup.
Photo by
Kitchen Crew
@JustaPinch
Placing balls on a cookie sheet.
Photo by
Kitchen Crew
@JustaPinch
Rolling to form a ball.
Photo by
Kitchen Crew
@JustaPinch
Scooping mixture out of the bowl.
Photo by
Kitchen Crew
@JustaPinch
Mixing all ingredients in a bowl.
Photo by
Kitchen Crew
@JustaPinch
Adding maple syrup, bourbon, and vanilla extract to mixture.
Photo by
Kitchen Crew
@JustaPinch
Pecans, graham crackers, salt, and brown sugar in a bowl.
Photo by
Kitchen Crew
@JustaPinch
Photo by
Kitchen Crew
@JustaPinch
6 Comments
SUBSTITUTES FOR ALCOHOL IN COOKING
Amaretto – Almond extract (1/2 teaspoon extract for 2 tablespoons of Amaretto) or Amaretto syrup such as Davinci.
Anisette – Anise Italian soda syrup or fennel.
Apple Brandy – Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Apricot Brandy – Syrup from a can of apricots in heavy syrup, or apricot preserves.
Beer or Ale – A strong chicken, beef or mushroom broth, or non-alcoholic beer.
Beer or Ale (Light) – Chicken broth, white grape juice or ginger ale.
Bourbon – 1 1/2 to 2 teaspoons of vanilla extract.
Brandy – 1/2 to 1 teaspoon of brandy or rum extract for 2 tablespoons of Brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy)
Calvados – Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter.
Chambord – Raspberry juice, syrup or extract.
Champagne – Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cherry Liqueur or Cherry Brandy – Syrup from a can of cherries in heavy syrup, or cherry syrup such as Davinci, Syria or cherry preserves.
Claret – non-alcoholic wine, diluted grape juice or cherry cider syrup.
Coffee Liqueur – To replace 2 tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 tablespoons of water. Can also substitute expresso, non-alcoholic coffee extract or coffee syrup.
Cognac – Apricot, peach or pear juice.
Cointreau – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Crème de cacao – Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar.
Crème de cassis – Black currant syrup or black currant jam.
Crème de menthe – non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring.
Curacao – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Framboise – Raspberry juice or raspberry syrup.
Frangelico – Hazelnut or almond extract. Or hazelnut flavored syrup.
Galliano – Licorice extract.
Gewurztraminer -White grape juice combined with lemon juice.
Grand Marnier – To replace 2 tablespoons of liqueur, use 2 tablespoons of orange juice concentrate or 2 tablespoons of orange juice with 1/2 teaspoon of orange extract.
Grappa – Grape juice.
Grenadine – non-alcoholic grenadine or pomegrana