Cherry Bourbon Pecan Balls

These cherry bourbon balls are the festive showstopper my family requests every holiday season. Rich chocolate, sweet cherries, and a mellow bourbon warmth combine for a homemade candy that looks bakery-perfect but comes together with just a few simple steps. They are the first thing to disappear from any cookie platter and every batch carries a hint of nostalgia from my grandmother’s handwritten recipe box.

I first tried making these at my mother-in-law’s house while snowed in one December and now my husband requests them every year for his work cookie exchange. The taste always brings me right back to that cozy afternoon.

Ingredients

• Finely chopped pecans: For toasty crunch and buttery flavor use fresh nuts for the best taste
• Bourbon: Infuses a gentle warmth and aroma choose a bourbon you like to sip
• Finely chopped maraschino cherries: Give bright color and pops of sweetness pat dry for best texture
• Butter: Softened at room temperature for creamy richness use a good-quality unsalted butter
• Powdered sugar: For sweetness and a smooth melt in your mouth bite sift it if lumpy
• Semi-sweet chocolate chips: For glossy coating and deep flavor look for chips with cocoa butter listed high in ingredients
• Shortening or coconut oil: Helps chocolate melt smoothly and set with a satin finish
• Candied cherry halves: For a jewel-like garnish and extra touch of cherry on top use plump halves with vibrant color

Instructions

Soak the Pecans and Cherries:

Let your pecans and bourbon mingle in a bowl for at least an hour or even overnight. This soaking not only plumps the nuts but helps infuse every bite with bourbon flavor. Chop your maraschino cherries finely and pat them as dry as possible on a paper towel to avoid excess liquid in the mix.

Cream the Butter and Sugar:

Place softened butter in a large mixing bowl. Using a hand mixer, beat in powdered sugar gradually on a low speed. Keep scraping down the sides and go slowly to avoid a sugar cloud. Beat until everything is fluffy and pale for several minutes.

Mix and Shape the Dough:

Add your soaked pecans and chopped cherries to the butter mixture. Stir with a sturdy wooden spoon until the dough is sticky but evenly colored without dry patches or large cherry clumps. The dough should hold together when rolled between your palms. Scoop out tablespoon-sized portions and roll them into about one inch balls. Place the balls on a tray lined with parchment and cover them loosely before chilling in the fridge for at least one hour. The chilling makes them easy to dip.

Melt the Chocolate:

In a heavy-bottomed saucepan set over very low heat combine the chocolate chips and shortening or coconut oil. Stir constantly with a heatproof spatula until the chocolate is about two-thirds melted. Remove from the heat and keep stirring until silky smooth. Let it cool just slightly so it thickens and coats well.

Coat and Garnish Each Ball:

Using two forks or a toothpick drop each chilled ball into the melted chocolate. Roll gently to coat all sides then lift out letting the excess drip off before placing on a lined baking sheet. While the chocolate is still soft top each one with a candied cherry half pressing gently to secure. Repeat with all balls working in batches to keep the chocolate workable.

Chill to Set:

Slide the tray into the fridge and let your cherry bourbon balls set until the chocolate is firm. This usually takes thirty to forty five minutes. Once they are set transfer them to an airtight container and keep refrigerated until ready to serve. I love sneaking one right from the fridge with a cup of coffee.

My favorite part is pressing that glossy red cherry on top. When I was a kid my grandmother would let me help with just that finishing touch and it made me feel so special. Now my own daughter does the same and it is still magic to see those little hands in the kitchen.

Storage Tips

Keep these candies in an airtight container in the refrigerator for up to two weeks. They can also be frozen in a well-sealed container. Place wax paper between layers to prevent sticking. If serving from the freezer let them sit at room temperature for fifteen to twenty minutes to take the chill off.

Ingredient Substitutions

You can swap in dark chocolate chips for a more intense flavor or even white chocolate for a sweeter finish. Toasted walnuts can be used instead of pecans if you prefer a slightly more bitter note. If alcohol needs to be avoided try soaking the nuts in apple or cherry juice for a nonalcoholic variation.

Serving Suggestions

Arrange them on a pretty platter or stack in candy papers for gifting. Pair with coffee after dinner for an easy holiday dessert. I love adding them to a cookie tray for a pop of color beside paler shortbreads and almond crescents.

Cultural and Historical Context

Bourbon balls are a classic treat from the American South often showing up at Kentucky Derby parties and Christmastime gatherings. Their origins date back almost a century combining cherished local flavors bourbon nuts and chocolate into a single sweet bite. My own recipe draws on those roots with an extra cherry twist for a jewel-like finish.

Seasonal Adaptations

Use dried cherries or cranberries instead of maraschino for a wintery spin
Dress them up with gold sprinkles or edible glitter for New Year’s
Swap in rum or orange liqueur for a festive flavor twist

Success Stories

I once made these for a neighbor’s cookie swap and people kept asking for the recipe on little slips of paper. Last Christmas my best friend shipped a batch across the country to her sister who calls every year now hoping they are on the way again. They really have a way of connecting friends and family with every bite.

Freezer Meal Conversion

If you want to get a jump start on your holiday baking freeze the shaped undipped balls on a tray. Once solid transfer to a container and freeze for up to two months. When ready to serve simply thaw in the refrigerator and coat in melted chocolate as directed. This makes holiday prep so much less stressful when short on time.

Cherry bourbon balls are a nostalgic and showstopping addition to any celebration. One bite delivers rich flavor and a touch of family magic.

Recipe FAQs

→ Can I use a different nut instead of pecans?

Yes, walnuts or almonds work well if you prefer or need a substitute for pecans.

→ Does the alcohol cook out during preparation?

No, the bourbon remains uncooked, so the flavor and a slight kick are preserved.

→ What's the best way to melt chocolate for coating?

Use a heavy-bottomed saucepan and stir on low heat for a smooth, glossy finish without burning.

→ Can these be made ahead of time?

Absolutely. They keep well refrigerated and flavors deepen if made a day or two in advance.

→ Are candied cherries necessary for topping?

Candied cherry halves add a festive look, but you may omit or replace them as desired.