Bourbon Balls

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Directions

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• In a food processor, chop the vanilla wafers into crumbs. Add the pecans and process just until they are finely chopped.
• In a medium bowl, mix together the crumb-pecan mixture, 1/4 cup of the cocoa, and 1/4 cup of the confectioners' sugar.
• Add the corn syrup and bourbon. Mix thoroughly.
• Sift the remaining 1/4 cup cocoa and 1/4 cup confectioners' sugar onto a large plate.
• Form the crumb mixture into 3/4-inch balls and roll them through the cocoa-sugar to coat.
• Store in a sealed container for up to 5 days. If necessary, touch them up with a light dusting of the remaining confectioners' sugar.