Ingredients

• 2 cups crushed vanilla wafers (about 8 ounces)
• 1 cup finely chopped toasted pecans
• 8 ounces bittersweet chocolate, such as Nashville-made Olive & Sinclair 67% cacao chocolate, chopped
• 1/2 cup heavy cream
• 1/4 cup light corn syrup
• 1 teaspoon ground cinnamon
• 1/3 cup bourbon
• Finely ground vanilla wafers
• Finely chopped pecans or other nuts
• Dusting of cocoa powder, cinnamon sugar, or confectioner's sugar

Instructions

1. Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.
2. In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the bourbon.
3. Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.