Rum Balls
My dad and I having a moment before I was married. (March 27, 2010)
Robert Stone, December 2006
1 ½ cups of finely chopped toasted pecans, hazelnuts, walnuts or almonds
1 ¼ cups finely crushed shortbread or vanilla wafer cookies
½ cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons light corn syrup
¼ cup rum
To toast pecans (or any of the other nuts), start by preheating the oven to 350° and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let it cool and then chop finely with a knife. Transfer to a large bowl.
Next, cut up shortbread or vanilla wafer cookies until finely ground. Add crums to nuts then add sugar and cocoa powder and mix together well. Then, add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch balls. Place powdered sugar in bowl and roll balls around to get sugar all around them.
Store in an air tight container in the fridge. Makes about 48 rum balls.
1 ½ cups of finely chopped toasted pecans, hazelnuts, walnuts or almonds
1 ¼ cups finely crushed shortbread or vanilla wafer cookies
½ cup powdered sugar
2 tablespoons cocoa powder
2 tablespoons light corn syrup
¼ cup rum
To toast pecans (or any of the other nuts), start by preheating the oven to 350° and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let it cool and then chop finely with a knife. Transfer to a large bowl.
Next, cut up shortbread or vanilla wafer cookies until finely ground. Add crums to nuts then add sugar and cocoa powder and mix together well. Then, add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch balls. Place powdered sugar in bowl and roll balls around to get sugar all around them.
Store in an air tight container in the fridge. Makes about 48 rum balls.