Makes 48; serves 24. Recipe is from “The Southerner’s Cookbook: Recipes, Wisdom, and Stories” by David DiBenedetto with Phillip Rhodes and the editors of Garden & Gun (Harper Wave).
Buy an 11-ounce box of vanilla wafers and remove two dozen wafers to save for another use.
2 cups crushed vanilla wafers (about 8 ounces)
1 cup finely chopped toasted pecans
8 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1/4 cup light corn syrup
1 teaspoon ground cinnamon
1/2 cup bourbon
Finely ground vanilla wafers
Finely chopped pecans or other nuts
Dusting of cocoa powder, cinnamon-sugar, or confections’ sugar
1. Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
2. In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
3. Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings as desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.