Barrel Proof Straight Kentucky Bourbon Whiskey // 750 ml E.H. Taylor

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Place nuts in a sealable jar. Pour bourbon over nuts; seal and allow to soak for 8 hours to overnight. Mix sugar and butter in a medium bowl; fold in soaked nuts with bourbon. Form mixture into 3/4-inch balls and refrigerate for 8 hours to overnight. Line a baking tray with waxed paper; set aside.

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In a stand mixer, add your butter and beat until fluffy - about 2-3 minutes. Add in your sugars and mix for 4-5 minutes until light and fluffy. Add in your bourbon and flour and mix until just combined. This will be a crumbly texture. In a 9x13 baking sheet, lay down parchment paper that hangs over the sides.

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Step 1: Make the Crust. Whisk together flour, granulated sugar, and salt in a large bowl. Using a pastry blender, cut in butter until the mixture is crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 to 18 minutes or until lightly browned.

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Allow nuts several days to soak (you want all that goodness soaked in for the best flavor) Drain nuts, saving the bourbon. In a large mixing bowl, beat butter and powdered sugar until blended. Add nuts and just enough bourbon to get the best consistency for rolling into balls. Scoop out mixture with a tablespoon and roll into balls.

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Instructions. Preheat oven to 350 degrees and line a 9×13-inch pan with aluminum foil. Spray it well with cooking spray with flour. In a medium bowl, stir together the graham cracker crumbs, melted butter, sugar and egg white. Press into the bottom of the prepared baking dish.

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Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture. Bake until the top of the filling is golden brown and the center sets.

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instructions: In a mixing bowl, combine bourbon and the 1 cup confectioners' sugar. Stir in corn syrup. Stir in vanilla wafer crumbs and pecans; mix until well combined. Cover and chill 20 to 30 minutes in the refrigerator. Form into small smalls (I use a small cookie scoop to measure out each one).

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Instructions. Preheat oven to 350°. Line a 13x9-inch baking pan with aluminum foil, letting excess extend over sides of pan; spray foil with nonstick cooking spray. In a large bowl, whisk together flour, granulated sugar, and salt. Using a pastry blender, cut in butter until mixture is crumbly.

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Heat the oven to 325 F. Spread the pecans over a baking sheet, and bake for 12 to 15 minutes until lightly toasted. Combine the pecans and the bourbon, then cover the container with plastic wrap.

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Preheat the oven to 350 degrees. Line a 9" square baking pan with aluminum foil with enough overhang on each side to easily remove the bars from the pan once baked. Spray with cooking spray and set aside. In a medium sized bowl, stir together the flour, corn starch, sugar, and salt.

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Make bourbon balls mixture: Beat butter and powdered sugar with an electric mixer on low speed until combined (mixture should resemble coarse sand), 3 to 6 minutes. Add soaked pecans and any remaining bourbon in bowl, vanilla, and salt; beat on low speed until combined and forms a dough-like consistency, about 2 minutes.

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Put all ingredients in a large bowl except the pecans. Stir until thoroughly combined. Add the pecans and stir. . Transfer onto your prepared crust and bake for 30-35 minutes or until a toothpick inserted close to the edge comes out with minimal dry crumbs. Cool in the pan before slicing into bars.

Barrel Proof Straight Kentucky Bourbon Whiskey // 750 ml E.H. Taylor

Start by softening the butter in the microwave for 15-20 seconds. Be very careful not to liquefy the butter. Once this is done, mix the butter & sugar into a large mixing bowl and mix by hand for several minutes. After the butter & cream are mixed well, throw in the chopped pecans & bourbon & mix all together.

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instructions. Place the cookie crumbs, powdered sugar, cocoa and chopped pecans in a large bowl. Add the bourbon, vanilla and maple syrup. Stir together until thoroughly combined and a thick dough has formed. Use a 1- or 2-tablespoon-sized cookie scoop or spoon to form evenly-sized balls.

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Seal the jar shut and allow the nuts to soak in the bourbon for at least 8 hours up to overnight. In a medium bowl, mix the sugar and softened butter until fluffy. Stir in the soaked nuts and bourbon. If the mixture is too sticky, chill it in the fridge for 30 minutes to 1 hour.

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Beat butter and sugar until well combined, then add in the pecans and stir well. Refrigerate overnight in a covered container. Add the chocolate chips to a microwave-safe bowl and microwave for 30 seconds, then stir and microwave for 15 seconds until smooth. If needed microwave an additional 30 seconds. Roll into 1 inch balls.