This is my take on a classic holiday treat.
1/2 cup small chopped macadamia nuts
1/2 cup small chopped cashews
5 tablespoons of high quality bourbon (my new favorite is Henebery. Its infused with cardamom)
1/2 cup of butter slightly softened
16 ounces confectioners sugar
1/4 cup baking cocoa
12 ounces semi sweet chocolate
Place the small chopped nuts into tupperware and pour the bourbon over them. Seal the tupperware and refrigerate the nuts for two to three days until the bourbon soaks in. This is key. Too much liquid means not enough flavor and the candy won’t set properly.
Mix the butter and sugar together. I use my KitchenAid at medium speed. Fold in the soaked nuts and refrigerate a few hours until the mixture is set.
Remove from refrigerator. Roll the mixture into bite size balls and coat with the baking cocoa. Place balls bake into the refrigerator until set- 1 to 2 hours.
Melt the semi sweet chocolate in a double boiler on low heat. When melted, dip the bourbon balls into the chocolate to coat. Place on greased cookie sheet to cool and set.