7 tbsp. bourbon (100 proof, if possible)
1 c. broken pecans
1 stick butter, softened
1 lb. confectioners sugar

Soak nuts in bourbon for 3 days. Mix sugar and butter together. Drain nuts; add to mixture. Leftover drained bourbon may be discarded (or whatever). Refrigerate 1 hour before dipping or molding. If mixture is too soft to dip, then add more sugar until it has a pie dough consistency. Dip in melted chocolate.