Bangin' Bourbon Balls

1. 1

   Cream the butter and sugar to form a fondant.

2. 2

   Add the dash of salt and whiskey to taste (NOTE: Not all bourbon is whiskey but not all whiskey is bourbon -- i.e. Scotch whiskey, Irish whiskey, Canadian whiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer Jim for this recipe. The difference is the distilling process. If you want to know more about the difference, check out the Maker's Mark website.) Mix well.

3. 3

   Roll a tablespoon of fondant around 1 pecan half. Place on waxed paper and refrigerate 8 hours or until firm.

4. 4

   Melt chocolate and cool until easily handled.

5. 5

   Dip the balls, letting the excess drip off. Place back on the waxed paper.

6. 6

   Chill 1 hour or until chocolate is set. Store in an airtight container either in a very cool place or the refrigerator.

* Per serving · 4 servings · Values may vary.

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