Holiday Rum Balls (Print Version)
# Ingredients:
01 -
2 cups vanilla wafer crumbs.
02 -
1 cup pecans, toasted.
03 -
½ cup dark rum with spices.
04 -
½ teaspoon kosher salt.
05 -
2 tablespoons honey or similar syrup.
06 -
1¼ cups powdered sugar, split.
07 -
½ cup cocoa powder, split.
# Instructions:
01 -
Preheat oven to 350°F. Spread pecans on a baking pan and bake until nutty-smelling and golden, 6-8 minutes. Stir at the halfway point. Let them cool all the way before the next step.
02 -
Toss the cookies into a food processor. Pulse until you get fine crumbs, then transfer to a big bowl.
03 -
Blend the cooled pecans in the food processor until finely diced. Avoid overmixing to prevent turning them into paste. Add this to the cookie crumbs.
04 -
Sift 1 cup of the powdered sugar, together with 2 tablespoons cocoa, and the salt right into the bowl of crumbs. Stir everything together until combined.
05 -
Whisk the rum and honey in a small bowl until fully mixed. Pour over the dry mix and stir until you have a dough-like consistency.
06 -
Scoop out about a tablespoon at a time. Roll it gently into small balls, about 1 inch wide. If it feels sticky, place the mixture in the fridge for 20 minutes first. Add a splash of water or rum if it's too dry to roll.
07 -
Roll half the balls in cocoa powder and the other half in the leftover powdered sugar.
08 -
Pop the balls in the fridge for 2-3 days to let the flavors blend. If needed, roll them again in sugar before serving.
# Notes:
01 -
The taste improves as they sit in the fridge for a day or two.
02 -
They’re great for gifting or preparing ahead for the holidays!