Best Bourbon Balls

READY IN: 2hrs
YIELD: 120 pieces


  • 1
    cup butter, softened (not margarine)
  • 12
    lb chopped pecans
  • Bourbon (use your favorite, I've used several different brands)
  • 1
    (12 ounce) bag milk chocolate chips
  • 1
    (12 ounce) bag semi-sweet chocolate chips
  • 14
    lb paraffin wax, shaved finely (gulf wax)
  • 2
    tablespoons solid shortening


  • By hand mix the sugar, butter, pecans and bourbon. Start off with a good splash of bourbon then add tiny bits if too dry. I've never once measured the bourbon and I've been making these since I was about 5, helping mom.
  • Work mixture until smooth. The mixture should be stiff, not soggy, pliable but not crumbly. I hope that makes sense.
  • Pinch a tiny bit of mix and roll it in the palm of your hand into a ball. The perfect size ball is a two-biter (a little less than an inch.)
  • Place on cookie sheets and set aside to air dry. You should not freeze these to firm them quickly, just let them air dry a couple of hours.
  • Melt chocolates, paraffin and shortening in the microwave 30 seconds at a time.
  • Stir at end of each 30 seconds.
  • It will take about 4-5 minutes to melt everything.
  • Using a salad or cocktail fork place the ball on the end of the fork and dip into chocolate.
  • Don't prick the end with the fork or a toothpick to dip as some recommend.
  • Let drain and put back on the cookie sheet.
  • You may top with a half or whole pecan at this point. This will make about 120 pieces at this size.
  • When chocolate has set, take a knife and slide under the balls. This makes them come out smooth compared to just picking them up.
  • Place each piece in a foil or paper fluted candy cup and place in an airtight container.
  • Store in the refrigerator until ready to serve or give as gifts.