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1
Puree 1 cup of pecans in a food processor.
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2
The mixture should be coarser than peanut butter but finer than chopped pecans.
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3
Add the bourbon and pulse another few seconds.
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4
Cover and allow mixture to stand at least 24 hours.
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5
It must be covered or the alcohol will evaporate away.
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6
In a mixer, beat softened butter until smooth.
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7
Add sugar and pecan mixture and blend well on medium speed.
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8
If the mixture is too soft to roll into balls, add up to another cup of sugar.
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9
If it is still to soft, refrigerate 30 minutes.
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10
Meanwhile, toast remaining pecans in a skillet over low heat.
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11
They should slightly brown, but not burn.
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12
Discard any charred ones.
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13
Shape into balls using a spoon or small cookie scoop.
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14
Or, place filling mixture into a pastry bag fitted with a large plain tip and pipe onto a cookie sheet.
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15
Freeze for at least 30 minutes.
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16
Melt chocolate over a double boiler over low heat.
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17
Use a skewer, toothpick, or thin bladed paring knife to dip the balls into the chocolate.
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18
Place on waxed paper and top with a pecan before the chocolate hardens.
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19
When finished dipping all balls, place tray in refrigerator for 30 minutes to set the chocolate completely.
