I Make My Granny’s Boozy Balls Every Year for Christmas

It’s not the holidays without them.

Granny Hurt was a really good home cook. She and my grandpa lived in Florida, so we only saw them once or twice a year, and she always cooked us some delicious meals when we were visiting.

After she and Grandpa both passed away, I inherited her recipe box. Boxes, actually. Granny’s recipe boxes not only contained three different recipes for “kolacky” (I know, other people spell it kolache) cookies, but they also contained her entertaining notes. Tidbits like which friends liked which cocktails, instructions on how to use the microwave from my Aunt Judy, and lots of Ann Landers columns.

Her recipe boxes were a diary of sorts, and I really got to know her better through her recipes.  One of the first recipes I discovered and then made was her boozy balls. This recipe was originally for crème de menthe bonbons from her friend Judy Kowalski. She adapted the recipe over the years to use whatever booze she had lying around, and I do the same thing.

The first Christmas I made them, my cousin Nancy’s then-preschool-aged daughter Colleen stuffed two of them into her mouth before Nancy could stop her. Nancy took the plate out of her reach and told her she couldn’t have anymore. “But they make my tummy happy,” Colleen implored her mom.

Granny’s boozy balls make my tummy happy, too. And they are quite boozy. Since they are, as Granny notes on her recipe card, “no baking required,” the booze doesn’t cook out at all, making these strictly over 21 treats.

Tips for Making These Boozy Balls

They’re really easy to make, but they can be quite sticky so I have tweaked Granny’s instructions. After mixing all the ingredients together, I let the mixture chill in the refrigerator for 30 minutes. Then, with clean and slightly damp hands, I roll them into balls the size of quarters. I then place them on a plate or tray, and refrigerate them for another 30 minutes—it makes them easier to roll in toppings. If I’m dipping them in chocolate ganache, I freeze them first. 

How To Make Granny’s Boozy Balls

To make 2 dozen balls, you’ll need:

• 1 3/4 cups vanilla wafer crumbs (about 6.1 ounces), plus more as needed
• 1 cup coarsely chopped pecans or other nuts
• 1 cup powdered sugar
• 1/3 cup booze (rum, crème de menthe, amaretto, or brandy)
• 2 tablespoons light corn syrup
• 2 teaspoons cocoa powder, optional
• 1 teaspoon vanilla extract, optional
• For rolling: powdered sugar, cocoa powder, finely chopped chocolate, shredded coconut, or mini chocolate chips, heavy cream

To make the wafer crumbs: Place the vanilla wafers in a food processor fitted with the blade attachment. Pulse until fine crumbs form. Alternatively, add to a sturdy zip-top bag, push the air out, seal, and pound to form crumbs.

In a large bowl, stir together the crumbs, nuts, sugar, booze, corn syrup, cocoa powder, and vanilla, if using. The texture should be sticky yet pliable. Refrigerate for 30 minutes.

Tip

If the mixture seems too runny, add more cookie crumbs or powdered sugar by the tablespoon. It should resemble cookie dough.

Using clean and slightly damp hands, roll into balls the size of quarters. Refrigerate shaped balls for 30 more minutes, then roll in the topping or toppings of your choice.

For the optional chocolate coating: To coat all of the balls, you’ll need 1 cup semi-sweet or dark chocolate chips and 1/2 cup heavy cream. Heat the heavy cream in the microwave until steaming, about a minute or two, then pour over the chocolate, stirring until melted. Dip the balls into the chocolate ganache and chill.