Rum (Or Bourbon) Balls

And they are so tasty with a little, not much, but just enough rum to make these little darings sing. So if you need to make and take something to a party, these little beauties are always a hit. Of course you can always substitute Bourbon instead of Rum should you desire and make Bourbon Balls instead.  That’s up to you.

Yield: 24-30

Ingredients

• 1 3/4 cups (160 grams)toasted pecans, finely chopped. Macadamia, hazelnuts, walnuts, or almonds can be used or combined. I like to use Sweet and Spicy toasted pecans just leave off the cayenne(recipe included). If using Macadamias add in some toasted coconut as well.
• 1 1/2 cups (140 grams) finely crushed vanilla wafer cookies or shortbread cookies or you can mix the two, add some ginger snaps, etc. I combined vanilla wafers and shortbread.
• 1/2 cup (55 grams) confectioners sugar
• 2 tablespoons (12 grams) dark unsweetened cocoa powder.(I use Valrhona Cocoa powder)
• 2 Tablespoons light corn syrup (Karo)
• 5 Tablespoons Rum or Bourbon (Capt. Morgan’s 100 Proof adds a little spice for the season)I used Capt. Morgan’s spiced rum

Garnish: 1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) 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 or use the recipe for Sweet and Spicy pecans that is included at the end of the recipe. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum (Or Bourbon) and mix well. 

Chill if necessary for 2-3 hours and then shape into 1 inch (2.5 cm) balls. Place the SIFTED confectioners sugar into a small bowl and roll the rum balls in the sugar.

Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle.Serve at room temperature.

Toasted Sweet and Spicy Pecans

Ingredients

• 2 tablespoons butter 
• 2 tablespoons brown sugar 
• 1 tablespoon maple syrup 
• 1/2 teaspoon sea salt, or to taste (use less if butter is salted) 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon cinnamon 
• 1/2 teaspoon ginger 
• 1/4 teaspoon cayenne pepper, to taste (Omit for rum balls)
• 4 cups pecan halves

Preheat the oven to 300°F. 

Directions

Melt butter with brown sugar and maple syrup in a medium saucepan. Remove from heat and stir in salt and spices. Pour over pecans, toss them well, and lay out on a cookie sheet that has been covered with parchment paper. Bake for 30 to 45 minutes depending on how toasted you like your pecans. Stir once during baking. Remove from oven and allow pecans to cool on the cookie sheet. Store pecans in an airtight container.