Kentucky Bourbon Balls

• 1 cup chopped pecans
• 5 tablespoons Kentucky bourbon
• 1/2 cup butter, softened
• 1 (16 ounce) package confectioner's sugar
• 18 ounces semisweet or dark chocolate
• Shavings of paraffin wax (1/4 to 1/2 teaspoon)
• Note - recipe easily doubles without any adjustment to proportions.

1. 1.Place the nuts in a sealable container. Pour the bourbon over the nuts. Seal and allow to soak at least overnight. (The intensity of the bourbon flavor grows over time.)
2. 2.Mix the butter and sugar; fold in the soaked nuts.
3. 3. Work with small batches of the batter at a time - about an orange-sized mass - and put remainder of batter into bowl and into refrigerator. Form into 3/4" balls and refrigerate overnight. (May keep batter for up to a week.)
4. 4.Line a tray with waxed paper.
5. 5. Shave some paraffin into and melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Do not let water contact the chocolate, as it will ruin consistency.
6. 6. Work with small batches of perhaps 20 balls at a time (as the balls will become soft) and coat the balls in the melted chocolate. Easiest to poke with a toothpick and dip. Be careful not to embed the toothpick into a nut or too deeply into the ball, as it can be difficult to detach from toothpick and drop to wax paper-covered tray. Conversely, make sure it's firmly attached or it may fall into the chocolate. After dipping all balls in each batch, dip toothpick into chocolate and dribble chocolate to cover holes from toothpick on each ball. Arrange on the prepared tray.
7. 7. Cool until firm.
8. Store in refrigerator until serving.

pecans, kentucky bourbon, butter, sugar, chocolate, paraffin

Taken from www.epicurious.com/recipes/member/views/kentucky-bourbon-balls-52636291 (may not work)