RUM BALLS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 1/2 cups toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
  • 1 1/4 cups finely crushed shortbread or vanilla wafer cookies
  • 1/2 cup confectioners sugar (powdered or icing)
  • 2 tablespoons cocoa powder
  • 2 tablespoons light corn syrup
  • 1/4 cup rum
  • Garnish:
  • 1/2 cup confectioners sugar, sifted

Directions

  • To toast nuts:
  • Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven.
  • Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant.
  • Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.
  • Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground.
  • Add the crumbs to the finely chopped pecans.
  • To this mixture add the confectioners sugar and cocoa powder and stir until combined.
  • Add the corn syrup and rum and mix well.
  • Chill if necessary and then shape into 1 inch (2.54 cm) balls.
  • Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.
  • Store in an airtight container in the refrigerator.
  • These are best if made several days in advance of serving to allow the flavors to mingle.
  • Serve at room temperature.

Notes

Categories: Christmas  Snack 

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