Description
These Easy Rum Balls are a delightful no-bake treat combining toasted pecans, vanilla wafers, and spiced rum. Rolled in cocoa powder or powdered sugar, these bite-sized delights are perfect for holiday gatherings or anytime you crave a sweet, boozy snack that requires minimal preparation.
Ingredients
Scale
Dry Ingredients
- 1 cup toasted pecans
- 1 (11 ounce box) vanilla wafers (about 2 ¾ cups crumbs)
- 1 cup (113g) powdered sugar
- 2 tablespoons (10g) cocoa powder
Wet Ingredients
- 3 tablespoons (45ml) corn syrup
- â…“ cup (79ml) spiced or white rum
- ½ teaspoon vanilla extract
For Coating
- Cocoa powder and/or powdered sugar
Instructions
- Chop Pecans: Place the toasted pecans into a food processor and pulse until finely chopped but not so much that they turn into pecan butter. Remove from the processor and set aside.
- Process Vanilla Wafers: Add the vanilla wafers into the food processor and pulse until ground into fine crumbs.
- Combine Ingredients: Return the chopped pecans to the processor along with powdered sugar, cocoa powder, corn syrup, vanilla extract, and rum. Process until the mixture becomes thick and well combined, forming a dough-like consistency.
- Form Balls: Using a tablespoon, scoop portions of the mixture and roll them between your palms to form smooth, round balls.
- Coat: Roll each ball in additional cocoa powder and/or powdered sugar to coat evenly.
- Refrigerate: Place the coated rum balls in an airtight container and refrigerate. Store for up to 2 weeks, allowing the flavors to meld and texture to firm up before serving.
Notes
- Make sure not to over-process the pecans to avoid turning them into butter.
- Use spiced rum for a richer flavor or white rum for a lighter taste.
- Rum balls can be stored refrigerated for up to 2 weeks.
- Rolling the balls in powdered sugar or cocoa powder right before serving ensures a fresh coating.
