Instructions
1/ Place chopped nuts in a sealable jar, pour bourbon over them. Seal and let soak 8 hours or overnight.
2/ In a large bowl, beat softened butter until creamy.
3/ Gradually add confectioners’ sugar and salt, mixing until well combined.
4/ Fold in bourbon-soaked nuts with any remaining bourbon. Mix thoroughly.
5/ Form mixture into 3/4-inch balls (about 1 tablespoon each).
6/ Place on wax paper-lined tray and refrigerate 8 hours or overnight.
7/ Melt chocolate (and shortening if using) in double boiler over barely simmering water.
8/ Using a fork or toothpick, dip each chilled ball in melted chocolate.
9/ Place on wax paper-lined tray. Add garnishes if desired while chocolate is still wet.
10/ Refrigerate until chocolate is set, about 1 hour.
Notes
Make Ahead: Can be made up to 2 weeks ahead Storage: Keep refrigerated in airtight container Freezing: Freeze up to 3 months Bourbon: Use good quality but not premium Chocolate: Better quality = better coating Temperature: Keep balls cold while dipping
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