Make It, Give It, Sell It – Rum Balls

I love this recipe at Christmas time.
They can be made way ahead of time, then hide them.

Rum Balls:

1 1/2 cups toasted pecans, finely chopped

1 1/4 cups finely crushed shortbread or vanilla wafer cookies

1/2 cup  confectioners sugar

2 tablespoons  cocoa powder

2 tablespoons light corn syrup

1/4 cup (60 ml) rum


1/2 cup (55 grams) confectioners sugar 


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 and mix well. Chill if necessary and then shape into 1 inch (2.54 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.

Makes about 4 dozen (48 rum balls).


This recipe is from The Joy of Baking, one of my favorite sites!


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Angela Cribb

I just finished a batch of Bourbon balls. Soak pecans in bourbon for about a week (I use a pint jar). Drain and chop. Mix 2 stick butter, softened, 1 lb. confectioners sugar, 1 teaspoon vanilla and chopped pecans. Roll into balls and freeze. Dip in unsweeted chocholate and refreeze. I leave them in the freezer until it is time to serve them so they don’t all get eaten.

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