1/2 or more cup bourbon
1 stick margarine or butter
1 box powdered sugar
Chocolate almond bark or dipping chocolate
Combine bourbon and pecans and let soak in refrigerator fo a couple of days. Cream margarine and powdered sugar with electric mixer. Drain pecans, reserving liquid. Add pecans to butter/sugar mixture and blend slowly. If it's too dry, add a teaspoon of reserved bourbon. Roll mixture into small balls and chill in refrigerator for 1 1/2 hours. Melt chocolate in the microwave (do this in small batches so chocolate doesn't cool too quickly). Dip balls in chocolate (I use a fork) and place on waxed paper to dry.
By: Buff Cutcliffe Easterly and Golly Easterly, Class of 2014