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Mix dry ingredients in a large bowl. Heat the corn syrup and dissolve with bourbon. Add to the dry ingredients and mix well. Form into balls (bite-size is probably best but size is up to you) and coat with chocolate (melt the slivers of wax into the chocolate). Top with a pecan half. Let chocolate cool and harden. Stores several weeks covered in the refrigerator or up to a year frozen. Can be served cold. Makes about 2 dozen depending on size.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cast iron pan for Danish aebleskiver — spherical filled pancakes
Half-sphere cast iron pan for takoyaki octopus balls
Southern cooking renaissance — heirloom grains, heritage breeds
Wedge-shaped cornbread pan — crispy edges on every piece