Bourbon Balls

Bourbon balls are treats sent straight from heaven... or Kentucky. One of the two. I just love making these festive Christmas candies because they're rich and decadent and feel a little special. Maybe that's because they're just for grown-ups! Sorry, kids.

Bourbon balls are also extremely easy to make because they require zero cooking other than toasting the walnuts (more on that below). They're bound together by vanilla wafers and made in a food processor! The best part is you can roll them in cocoa powder, powdered sugar, chopped nuts, or colorful Christmas sprinkles, depending on what you like best. I like to do a variety and pack them up together in little tins for sweet homemade Christmas gifts!

What are bourbon balls?

They're little chocolate treats, sort of like truffles but with a bourbon twist. Bourbon balls were invented in Frankfort, Kentucky, in 1938 by Rebecca Ruth Candy Company, and now they're a hit all throughout Kentucky and far beyond. Years ago I brought some home after visiting Lexington and haven't stopped thinking about them since.

You'll find different versions of bourbon balls, some made with pecans instead of walnuts and others dipped in chocolate instead of being rolled in coatings. I like this version because it's simple and can be made in 20 minutes.

How do you toast walnuts?

To toast nuts in the oven, spread the walnuts on a baking sheet and crank your oven to 350 degrees. Toast the walnuts until they darken in color a bit and smell nutty, six to eight minutes. You can also toast walnuts on the stovetop: Add the nuts to a dry skillet and toast over medium heat, shaking the pan or stirring often, for about five minutes.