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Categories:Viewed: 94 - Published at: 3 years ago
Ingredients
- 1/2 cup toasted pecans finely chopped, hazelnuts, walnuts, or almon
- 1 1/4 cups vanilla wafer cookies finely crushed, 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
- 1/2 cup confectioners' sugar sifted, powdered or icing
Method
- 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.
- Use a food processor to crush vanilla wafers until finely ground
- Mix cookie crumbs with pecans in a bowl
- Add confectioners sugar and cocoa powder and stir to combine
- Add light corn syrup and rum and mix until combined
- 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)
- Roll the rum balls in the sifted confectioners sugar reserved for topping
