BOURBON/RUM BALLS

BOURBON/RUM BALLS image

Categories Nut

Yield 3 dozen pieces

Number Of Ingredients 9

Rum Balls:
1½ cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
1¼ cups (120 grams) finely crushed vanilla wafer cookies
½ cup (55 grams) confectioners' sugar (powdered or icing)
2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)
2 tablespoons light corn syrup (or liquid glucose syrup)
¼ cup (60 ml) Bourbon/rum
Topping:
Confectioners (powdered or icing) Sugar

Steps:

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the pecans on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl. Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioner's sugar and cocoa powder and stir until combined. Add the corn syrup and bourbon or rum and mix well. Add more liquor if necessary. Chill the batter and then shape into 1 inch (2.5 cm) balls. Roll the rum balls in confectioner's sugar, Can be stored in an airtight container in the refrigerator for up to two weeks. Serve at room temperature.