Valley Fig Growers

California Fig & Pecan Brandy Balls

Makes about 65 balls

Ingredients

1/4 cup confectioners’ sugar

1/4 cup chopped, toasted pecans

1/4 teaspoon salt

2 cups finely crushed gingersnap cookies 

1 cup stemmed, finely chopped Blue Ribbon Orchard Choice or Sun-Maid California Figs

1 cup confectioners’ sugar

1/2 cup finely chopped, toasted pecans 

1/2 cup brandy

1/4 cup butter, melted

Directions

1.   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.  

2. 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.  

3.  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. 

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.

Nutrition Information

amount per serving

  • Calories 52
  • % Calories from Fat 34%
  • Fat 2
  • Cholesterol 2
  • Protein .5
  • Carbohydrates 7
  • Fiber .5
  • Iron .5
  • Sodium 38
  • Calcium 8
  • Potassium 39