- Toast and Soak
Using food processor, finely chop pecans and vanilla wafers separately. Toast pecans in small sauté pan over low heat or in oven at 325 degrees. Let pecans soak in bourbon for one hour, then mix with chopped vanilla wafers, salt, and ⅓ cup confectioners’ sugar.
- Double Boil
Place chocolate in double boiler. Do not allow water in double boiler to boil. Add honey and butter. Scrape seeds from vanilla bean pod and add to chocolate. Stir to combine.
- Mix It Up
Once chocolate is melted, combine with pecan mixture. Place in refrigerator to cool for 30 minutes. This will allow the chocolate to come together and solidify slightly.
- Shape and Form
Remove the batter from the refrigerator and form into 1-inch balls. You can either roll them in the palm of your hand or use an ice cream scoop. They should be about 1-inch in diameter.
- Roll Away
Roll in confectioners’ sugar to give balls a dusty white coat and a touch of sweetness. While you are at it, roll a few in cocoa, vanilla wafer crumbs, or a combination of coatings.
- Plate or Platter
When ready to serve, paper cups prevent a powdered mess while delicate silver tongs add an elegant touch. Leftovers? Store at room temperature in a sealed container.