Preheat toaster oven to 350 degrees. Spread 1/2 cup pecans on a baking sheet and cook 4-5 minutes, until brown. Chop finely. If you like crunchier candy or more texture, add more nuts, up to 1 1/2 cups.
Cream 1 stick (1/2 cup) unsalted butter. Add one pound (4 cups) confectioners (powdered) sugar, 2 Tablespoons unsweetened cocoa, and 4 Tablespoons bourbon (or Southern Comfort or rum). Mix well. Mix in 1/2 cup chopped roasted pecans. Shape into small balls, about one inch in diameter. Don't worry about smoothing them at this point. Place on wax paper and store in refrigerator for 30 minutes to chill thoroughly.
Remove balls from refrigerator and roll between your palms to smooth. Roll balls in powdered sugar and/or cocoa (1 Tablespoon unsweetened cocoa mixed with 1/2 cup granulated sugar) to coat. Or dip in chocolate: melt 1 pound semi-sweet (or Belgian) chocolate on top of a double boiler (this type of pan has water in the bottom pan and chocolate in the top pan so it doesn't get too hot and burn). Dip candy in chocolate, and remove with two forks. Let excess chocolate drip back into pan. Place back on wax paper to chill until firm. Then pipe with white or colored frosting, if you wish.
Place candy in pretty candy cups and layer in a box or tin for gift giving. Place wax paper between each layer and on top, cut to fit the box or tin. Or serve on a plate as shown, alternating candy between rows.
Store in refrigerator in covered container.
Yield: 36 candies
Note: My friend Elaine makes her recipe go further by purchasing fine small chocolate truffles from Costco or Trader Joe's. She surrounds the chocolate candy with her bourbon ball mixture. If you need lots of candy for gifts, this is a good way to extend your recipe, but it's also more costly.
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