My version of the candy classic tastes just enough of delicious bourbon without it feeling like you’ve done a shot when you pop it in your mouth. A little sorghum syrup brings out the earthiness of the pecans and bourbon. For a true indulgence, I like to dip these in milk chocolate, but you can use bittersweet for a more sophisticated edge, or a combo of both.
candy
Jacques Pépin’s Chocolate, Nut, and Fruit Treats
These little treats are great to make for the holidays, birthdays, and other special occasions. The recipe can be varied: use your favorite chocolate, nuts, and fruit.
