Toast pecans and chop into fine pieces. Add to bowl with crushed wafers.
Add powdered sugar and cocoa powder to wafer and pecan mixture.
Measure out ½ cup of Kentucky Bourbon and add Karo syrup. Whisk to blend, then pour into the dry mix. Stir together to combine.
Pour the powdered sugar for coating into a shallow bowl and set it aside.
With your hands, scoop out enough of the mixture to form a small ball about one inch in diameter (or smaller). Roll in the powdered sugar and place in a container.
Continue until mixture is gone. Chill at least 30 minutes before serving.
Store in a tightly sealed container for up to two weeks.
Notes
Pro Tip:
As hands get sticky when rolling the balls, dip your fingers in water or rinse them off and start again.
If the mixture seems dry, add a bit of Karo syrup.
I roll several at a time and then roll them in the powdered sugar instead of rolling one at a time.
Place parchment paper between layers when stacking balls.