When beating the Catamounts is tantamount...
The USC Gamecocks take on the Western Carolina University Catamounts Saturday at Williams-Brice Stadium.
It’s a key game for the University of South Carolina, which needs a win to be considered for a bowl game. And that means we need a big tailgate recipe to set it all up.
Chef Ramone Dickerson was thinking USC was facing a team from Kentucky – and so, he’s got a quick and easy recipe for bourbon balls — or Shoulder Boulders, as he has deemed them.
Frankly, we think they’ll be a good match for this weekend’s big game – perfect for tailgating or partying at home — whatever state you’re in.
WC Shoulder Boulders
Makes about 16 golf-ball sized treats
1 cup shortbread wafers (can substitute vanilla wafers or ginger snaps, according to taste)
1 cup toasted pecans
1/2 cup cocoa, divided
1/2 cup confectioners sugar, divided
1/4 cup karo syrup
1/4 cup bourbon
1/3 cup toffee bits
1 teaspoon smoked salt (Bulls Bay from Charleston)
1/2 teaspoon chili powder (optional)
In a food processor, grind shortbread wafers and pecans to coarse mix. Transfer mix to a large bowl and add 1/4 cup cocoa and 1/4 cup confectioners sugar, toss to combine. Add karo syrup, bourbon, toffee chips, salt and chili (optional) and mix together.
On a baking sheet or flat surface, sift together remaining 1/4 cup cocoa and 1/4 cup confectioners sugar.
Pinch off a one-inch piece of mixture and form into a ball, roll in cocoa/sugar mix. Continue with remaining mix.
Place balls in airtight container and refrigerate one hour. Will keep for one week.
Ramone Dickerson
This story was originally published November 17, 2016 at 11:53 AM with the headline "When beating the Catamounts is tantamount...."