Recipe courtesy of Martha Stewart.
- 2½ Cups ground toasted pecans
- ½ Cup superfine sugar
- 1 Tablespoon cognac
- 3 Tablespoons light corn syrup
- ½ teaspoon coarse salt
- 1/8 Teaspoon ground cloves
Mix together 1½ cups pecans and sugar in a bowl, then stir in remaining ingredients. Roll into 1-inch balls. Place remaining 1 cup pecans on a plate; roll balls in pecans to coat. Balls can be stored in refrigerator up to 5 days.