Melt chocolate in top of double boiler. Remove from heat. Stir in sugar and corn syrup. Add bourbon, and blend well. Combine vanilla wafer crumbs and nuts in a large bowl. Add chocolate mixture, and blend well. Form into 1-inch balls. Roll in powdered sugar. Place in airtight container for 3 to 10 days. Makes 40 balls.
This recipe appeared in Our State’s Christmas Kitchen. The recipe from Modern Recipes from Historic Wilmington by the Lower Cape Fear Historical Society, Wilmington, 2003 also appeared in the December 2005 issue of Our State magazine.
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