Who says you have to use bourbon? Why not Whiskey made in Chattanooga?
Welcome to Chattanooga! Here is the official Kent Whitaker twist on the traditional bourbon or rum ball. But... in this case I'm using Chattanooga's own Chattanooga Whiskey for the main ingredient. So far Ally and I have managed to make barbecue sauce, baked beans, cedar plank salmon glaze and more with Chattanooga Whiskey.
This recipe is almost too easy. The main twist, besides using Chattanooga Whiskey, instead of your normal bourbon / whiskey is the fact that Ally and I really love almonds but we used mixed nuts for this recipe. You can use your choice of nuts. Pick them and place them in a zip close bag and bang them with a spoon! Or place them in a grinder. The message is... Grab some nuts of your choice and break them up into tiny pieces.
Read on, tweak this recipe as you wish and enjoy some classic tasting whiskey holiday balls from the Scenic City otherwise known as Chattanooga and Chattanooga Whiskey.
Kent's Chattanooga Whiskey Holiday Balls
2 cups crushed vanilla wafer crumbs
2 cups finely chopped mixed nuts
2 cup confectioners' sugar
4 tablespoons unsweetened cocoa powder
3/4 cup Chattanooga Whiskey
2 tablespoons water
1 tablespoons light corn syrup
confectioners sugar, divided
Addition water as needed.
Thoroughly combine vanilla wafer crumbs, chopped mixed nuts, confectioners' sugar, and the cocoa. In a separate bowl, blend the Chattanooga Whiskey, water and corn syrup. Stir this mixture into the dry mix and blend well. Cover and chill for two hours. Sift some confectioners sugar onto a cookie sheet or plate. Shape small bits of the dough into balls and roll them in the confectioners. You may need to add a few drops of water as you go. Store in refrigerator in tightly covered containers. Make these a few days in advance for best flavor, and roll in confectioners' sugar again before serving, if desired. These can also be frozen for longer storage.