1 c  Chopped pecans
6 tb 100-proof Bourbon
1/2 lb (1 stick) butter)
1 lb Confectioners sugar
1 lb Dipping chocolate

Soak pecans in Bourbon overnight. Melt butter. Mix sugar and butter well.
Add bourbon-nut mixture. Line a cookie sheet with wax paper. Drop candy by
teas. onto the wax p. Refrigerate until firm before rolling into balls.
Melt chocolate in double boiler slowly, over hot water. Dip balls in
chocolate, refrigerate until cool.