Rum Balls
By: Sarah Donnell
Published: Friday, December 4, 2009 - 3:10am

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 


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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

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.