Bourbon Balls
2 cups (180 g.) raw unsalted pecans
2 cups (130 g., about 36) vanilla wafers
1 cup (115 g.) powdered sugar
6 Tbsp. (3 oz.) bourbon whiskey
2 Tbsp. maple syrup
2 Tbsp. unsweetened cocoa powder
1/2 tsp. kosher salt
1/3 cup powdered sugar to coat
Preheat oven to 350°. Spread pecans on a rimmed baking sheet and toast until fragrant and golden in the center, 7 to 9 minutes. Let cool.
In a food processor, pulse toasted pecans and vanilla wafers until they’re the texture of coarse bread crumbs (a few larger chunks of pecans are okay). Add powdered sugar, bourbon, maple syrup, cocoa, and salt and process until combined. Transfer bourbon ball mixture to a medium bowl; cover and refrigerate until firm, about 1 hour.
Pour decorative sugar into a small flat container. Line a baking sheet with parchment.
Using a tablespoon measuring spoon, portion and roll balls to 1" in diameter. Roll balls in decorative sugar, gently pressing so sugar adheres, and arrange on prepared sheet.
Refrigerate bourbon balls at least 1 hour to set up. Dust with powdered sugar.