California Fig & Pecan Brandy Balls

andrew@bytejockeyz.comDesserts, Recipes

California Fig & Pecan Brandy Balls

Boozy bites like this brandy balls recipe make the best holiday sweets. Our Fig Brandy Balls are the best pecan candy out there.
Nutrition

Ingredients

  • 1/4 cup confectioner's sugar
  • 1/2 cup pecans toasted, chopped
  • 1/4 tsp salt
  • 2 cups gingersnap cookies finely crushed
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed, finely chopped
  • 1 cup confectioner's sugar
  • 1/2 cup pecans toasted, finely chopped
  • 1/2 cup brandy
  • 1/4 cup butter melted

Instructions

  • In bowl of food processor, combine ¼ cup confectioners’ sugar, ¼ cup pecans and salt. Whirl to a fine texture. Spoon into bowl and set aside.
  • In the same food processor bowl, combine crushed cookies, figs, 1 cup confectioners’ sugar, ½ cup pecans, brandy and butter. Pulse to blend well. Chill mixture for 20 to 30 minutes.
  • Form rounded teaspoonfuls of mixture into balls. Roll balls in reserved sugar-nut mixture. Place in airtight container. Chill for 12 hours for flavors to meld. Balls can made up to 2 weeks ahead; store in refrigerator.

Notes

Chocolate & Fig Amaretto Balls: Prepare as directed substituting toasted almonds for pecans, crushed chocolate wafer cookies for gingersnaps and amaretto for brandy. *Variation for Brandy Balls: Instead of brandy, pour 1teaspoon brandy extract into measuring cup; add water to measure ½ cup. Increase extract to 2 teaspoons as needed for more flavor. *Variation for Amaretto Balls: Instead of amaretto, pour 1 teaspoon almond extract into measuring cup; add water to measure ½ cup. Increase extract to 2 teaspoons as needed for more flavor.
Photo David Campbell

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