Written by adam on Jan 13, 2006
Kentucky Colonels
I have decided that this will be the weekend of the binders. I haven't been forthcoming with many recipes from the tres amigos binders, and I feel extremely guilty about it. JJ's legacy must live on and the binders are that legacy. Today's recipe is not one that I have tried to make, rather, it is one that I have tasted. And it tastes good. My mother used to make these every Christmas season, and I would eat them up, knowing full well of the bourbon inside. The binder calls them Kentucky Colonels, but mom always called them bourbon balls. Being true to the binders and the legacy, I must keep the Colonel moniker.
Ingredients
- 1/2 cup butter
- 1 lb. powdered sugar
- 1/2 cup chopped nuts
- 6 TBSP Bourbon
- 5 squares bitter chocolate
- 1/3 cup paraffin
- toothpicks.
Soak nuts in bourbon overnight. Cream butter and sugar well. Add nuts and whiskey. Shape into balls 1" in diameter. Place on wax paper across cookie sheets. Chill in fridge for a few hours.
In a greased aluminum cup, slowly melt the chocolate and paraffin. Set in a bowl of warm water. With toothpicks, dip and coat each ball into the chocolate. Set back on wax paper. Remove toothpick. Cool in the freezer, then transfer to tins or plastic containers.
Yields approximately 70 balls.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my