Holiday Rum Balls (Print Version)
# Ingredients:
01 -
1½ cups powdered sugar, split.
02 -
½ teaspoon salt, preferably kosher.
03 -
½ cup spiced rum.
04 -
2 tablespoons honey for sweetness.
05 -
½ cup cocoa powder, part of it reserved.
06 -
1 cup pecans, toasted and cooled.
07 -
2 cups vanilla-flavored wafers.
# Instructions:
01 -
Warm the oven to 350°F. Lay out pecans on a tray and bake till they smell nutty and turn golden, stirring once around halfway. Cool completely after roasting.
02 -
Put cookies into a food processor and pulse until you’ve got smooth crumbs. Transfer the crumbs into a big bowl for mixing.
03 -
Run cooled pecans through the food processor till they’re finely chopped without turning into paste. Add these to the cookie crumbs in the bowl.
04 -
Sift 2 tablespoons cocoa, 1 cup powdered sugar, and salt over the crumb mixture. Use a whisk to blend it all together evenly.
05 -
Mix honey and rum until the honey dissolves. Pour this liquid blend over the dry mix and stir till it comes together well.
06 -
Roll the mixture into little 1-inch round balls. If things stick too much, refrigerate for 20 minutes. For dryness, mix in a touch of water or more rum.
07 -
Coat half the balls in the leftover powdered sugar and the other half in the remaining cocoa powder.
08 -
Let them sit in the fridge for 2-3 days so flavors can deepen. Roll them again in sugar if needed before serving.
# Notes:
01 -
Store these in the fridge for a few days—the flavor gets even better.
02 -
They’re great to make ahead and wrap up as gifts for the holidays.