Rum Balls

Photo: flickr user Sailor Coruscant

Ingredients

1/2 cup toasted pecans, finely chopped (hazelnuts, walnuts, or almon

1 1/4 cups finely crushed vanilla wafer cookies (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

TOPPING

1/2 cup confectioners sugar, sifted (powdered or icing)

Preparation

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