Ingredients
2 sticks Margarine (softened)
¼ cup Bourbon (or to taste)
2 lbs Confectionary Sugar
12 oz Whole Pecans
12 oz Semi-sweet Chocolate
2 oz Paraffin Wax
Preparation
Take half of the pecans and chop them. (I prefer pieces the size of a pea) o Reserve the remaining half of whole pecans for later.
Mix the softened margarine, bourbon, chopped pecans, and confectionary sugar at a low speed.
Once filling is mixed, begin rolling balls 1" in diameter. o Note, if the filling softens too much, place in freezer as needed.
Place balls on a cookie sheet lined with wax paper.
When the cookie sheet is filled, place the balls in the refrigerator for 30-60 minutes to firm.
Melt chocolate and paraffin in a double-boiler until the chocolate has a smooth consistency
Using a spoon, dip and coat the balls in the chocolate
Set the ball back on the wax paper and immediately place a whole pecan on top.
Put the balls back in the refrigerator until chocolate hardens.
