Rum Balls

Ingredients

1/2 cup toasted pecans, finely chopped (hazelnuts, walnuts, or almon
1 1/4 cups finely crushed vanilla wafer cookies (shortbread cookies
1/2 cup confectioners sugar (powdered or icing)
2 tablespoons cocoa powder (Dutch processed or regular unsweetened)
2 tablespoons light corn syrup
1/4 cup rum
TOPPING
1/2 cup confectioners sugar, sifted (powdered or icing)

Preparation

1
Toast nuts. Move rack to center of oven and preheat to 350 degrees Farenheit. Put pecans on baking sheet and toast for 8 minutes, until lightly brown and fragrant. Let cool completely and then chop finely.
2
Use a food processor to crush vanilla wafers until finely ground
3
Mix cookie crumbs with pecans in a bowl
4
Add confectioners sugar and cocoa powder and stir to combine
5
Add light corn syrup and rum and mix until combined
6
If needed, chill the mixture and then form into 1 inch balls (chilling the mixture will help with stickiness, and you can also lightly butter your hands)
7
Roll the rum balls in the sifted confectioners sugar reserved for topping

Tools

 



About

Store in a covered container in the refridgerator, but bring to room temperature for serving. Taste best if stored for a few days before serving.

Yield:

4.0 dozen

Added:

Friday, December 4, 2009 - 3:10am

Creator:

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