Rum Balls

Ingredients  

1-1/2 cups ground roasted pecans

1-3/4 cups finely crushed vanilla wafer crumbs

1/4 cup Dutch process or regular unsweetened cocoa powder

1-3/4 cups sifted confectioners’ sugar

3 tablespoons honey

1/2 cup light or dark rum

Sifted confectioners’ sugar for coating

Unsweetened cocoa powder for coating

Directions  

1. Preheat oven to 350° F. and place the rack in the center of the oven.  

Spread the pecans on a cookie sheet.  Put the cookie sheet in the center of the oven.  

2. Bake for 8 to 10 minutes until lightly browned.   Cool completely. 

3. Put the nuts in a food processor and pulse to break them down.  

Then process until finely ground.  Put the ground nuts in a large bowl.

Add the vanilla wafer crumbs, cocoa and confectioners’ sugar to the ground nuts.  

Stir until well mixed.

4. Add the honey to the dry mixture.  Add the rum to the dry mixture.   Stir with a spoon.  

Use your hand to further mix the honey and rum with the dry ingredients.  

Keep working the dough until it holds together.Cover the bowl with plastic wrap.  

5. Chill the dough in the refrigerator for 1 hour. Take the dough out of the refrigerator.  

Form the dough into 1 inch balls with your hands. Roll half of the rum balls in 

confectioners’ sugar.  Roll the second half of the rum balls in unsweetened cocoa powder.

Put the rum balls in airtight containers to allow the flavors to intensify.   

You can store in the refrigerator for up to 2 weeks.