Rum Balls Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 1/2 cups toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
1 1/4 cups finely crushed vanilla wafer cookies or shortbread cookies
1/2 cup powdered sugar
2 tablespoons cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)
2 tablespoons light corn syrup
1/4 cup rum
Garnish:
1/2 cup powdered sugar, sifted
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Directions: |
Directions:
To toast nuts: Preheat oven to 350 degrees 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 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.
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Number Of
Servings: |
Number Of
Servings:4 dozen |
Personal
Notes: |
Personal
Notes: *** Can also roll in cocoa powder instead of powdered sugar.
Can substitute Bourbon for the Rum
To prevent your hands from becoming a mess, chill the batter for about 30 minutes and lightly butter the palms of your hands before forming into balls
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