Savannah Bourbon Balls

A Savannah twist on a Kentucky favorite, these sinfully delicious Bourbon Balls are made with Savannah Bourbon featuring our Sourwood Honey. 

If you can’t get your hands on the limited edition Savannah Honey Bourbon, feel free to substitute your favorite as always.

This recipe can be made in a few hours so freak not fellow procrastinators who wait until the last minute to even look at the instructions. Having said that… if you let these bad boys rest overnight the result is that much better. Once they set, you can taste all of the bourbon-chocolatey sweet deliciousness at once. Did we mention they're gluten free?

Makes 30-ish candies


1 cup finely chopped pecans

1/3 cup Savannah Honey Bourbon

1/4 tsp vanilla

1/2 cup butter, softened

4 cups powdered sugar

3 tablespoons of palm oil shortening (or regular shortening)3 cups semi-sweet Ghirardelli chocolate chips

roughly 30 pecan halves

two toothpicks


1/4 bourbon

1/4 honey


1. Combine the chopp

ed pecans, vanilla, and bourbon in a small bowl. Cover and let sit at room temperature for at least 1 hour or overnight. Hint: the finer you chop, the faster your liquid will absorb so if you’re in a hurry try chopping pecans in a food processor. If you are soaking overnight, a rougher hand chop is good!

2. Cream butter with mixer and gradually add powdered sugar. Once you’ve creamed the butter and sugar together, add pecan-bourbon and mix. If mixture is too soft, add more sugar.

3. Use a small ice cream scoop or a spoon to form balls that are slightly larger than 1-inch. Place them on a baking sheet lined with parchment paper or wax paper and pop them in the freezer for a few or refrigerate for an hour. Don’t worry about making the shape yet- once chilled, you can easily roll into perfectly round balls.

4. Melt chocolate chips and shortening in a heavy saucepan over low heat, stirring constantly. Once smooth, let the chocolate cool. Dip chilled balls into the chocolate mixture using a toothpick. (We use the ice cream scoop to scoop chocolate for a little more control, then we hold the chocolate covered bourbon ball upside down for a five seconds to let it begin to set).

5. Using a second toothpick place it on a lined, greased, and chilled baking sheet. Top with a pecan to cover the hole from the toothpick. Return bourbon balls to refrigerator to set the chocolate. We recommend overnight or two, but can be served in an hour.

Feeling extra?

-Add fresh vanilla to the bourbon instead of using extract.

-For the topper- soak whole pecans in extra bourbon for an hour. Lightly brush with honey and toast pecans. Be sure to let them cool completely before using them to top off your Honey Bourbon Balls.