Rum Balls
Ingredients
24 24 rum balls (approx 1 ball per serving)
Scaled from 24 24 rum balls (approx 1 ball per serving)
- 4 cups vanilla wafers (makes about 2.25 cups wafer crumb)
- ⅓ cup cacao powder, high-fat
- ½ cup pecans or walnuts, finely chopped
- ¾ cup powdered sugar
- ¼ cup spiced rum
- 3 tbsp light corn syrup
- 1 tbsp vanilla extract
- pinch salt
Instructions
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Put the wafers in a food processor and process until they are finely ground.
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Add the cacao, pecans, and powdered sugar, and pulse a few times to combine.
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Add the rum, corn syrup, vanilla, and a pinch of salt, and process until it comes together into a ball.
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Using a cookie scoop or a tablespoon, scoop and shape the mixture into balls about 1-1.5 inches in diameter.
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Then roll the rum balls in the toppings of your choice.
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Store in an airtight container in the refrigerator up to 2 weeks.
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Serve chilled or at room temperature.
Nutrition
Per serving
| Calories | 97 |
|---|---|
| Fat | 4 |
| Saturated fat | 1 |
| Trans fat | 0 |
| Unsaturated fat | 3 |
| Cholesterol | 5 |
| Sodium | 35 |
| Carbohydrates | 14 |
| Fiber | 1 |
| Sugar | 11 |
| Protein | 1 |