BEST BOURBON BALLS

• 2 cups pecan halves
• 7 Tbl bourbon
• 8 ounces unsalted butter at room temp
• 1 pound confectioners sugar, more if needed
• 12 ounces semisweet chocolate moresels

Place about 1 cup of the pecans in a food processor and pulse until they form a rough paste. The mash should be between the finely chopped stage and crunchy peanut butter.  Add the bourbon and stir until blended.  Spread the mixture on a flat nonreactive surface,covered with parchment.  Cover the mixture with plastic wrap and let it sit for 24 hours. 

In a medium bowl on medium speed beat the butter for a few minutes until light and fluggy.  Add the mash and the sugar, blend well. If the mixture is too wet to roll into balls add more sugar as needed. Chill for 30 minutes or over night.  Meanwhile, lightly toast remaining pecans. Melt the chocolate. Let it cool slightly. Dip the balls into the chocolate to coat. Before they harden place a toasted pecan on top. Refrigerate until hardened.