Rum Balls
Notes
From Cook's Country.
Makes about 48 balls.
This is similar to my friend Meredith's recipe, but without the cocoa. It has a more "raw cookie-dough" flavor, but is just as tasty as the cocoa version. Elizabeth and I prefer using Kōloa Dark Rum to make these rum balls extra good!
Ingredients
- 1 cup granulated sugar
- 5 cups (an 11 or 12 ounce box) vanilla wafer cookies
- 1 ¼ cups pecans, toasted
- 1 cup (4 ounces) confectioners' sugar
- 6 TBL dark rum
- ¼ cup light corn syrup
- ⅛ tsp salt
Directions
- Toast whole pecans on a cookie sheet in 350° oven until fragrant, about 10 minutes.
- Place granulated sugar in shallow dish.
- Process cookies and pecans in food processor until finely ground, about 20 seconds. Transfer to large bowl.
- Stir in confectioners’ sugar, rum, corn syrup, and salt until fully combined.
- Measure out 1 TBL of dough (a #100 scoop also works) and shape into a ball.
- Transfer balls to dish with granulated sugar and roll to evenly coat.
- Refrigerate rum balls until firm, at least 1 hour.