Description
These Best Rum Balls are rich, flavorful, and delightfully easy to make, combining vanilla wafers, toasted nuts, cocoa, cinnamon, and dark rum into bite-sized treats. Perfect for holiday gatherings or anytime you crave a boozy, sweet indulgence, they can be rolled in powdered sugar, cocoa, or crushed nuts for an extra touch of deliciousness.
Ingredients
Scale
Base Ingredients
- 11 oz vanilla wafers
- 1 cup crushed pecans (can also use walnuts, almonds, or hazelnuts)
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
Wet Ingredients
- 1/2 cup dark rum (can also use 151 rum or gold rum)
- 3 tbsp honey
Toppings
- Powdered sugar
- Unsweetened cocoa powder
- Crushed pecans
Instructions
- Toast Nuts (Optional but Recommended): Preheat the oven to 350°F. Spread pecans or your choice of nuts in a single layer on a baking sheet without overcrowding. Bake for 6-8 minutes until browned and fragrant. Allow nuts to cool completely before using to enhance the flavor of your rum balls.
- Process Vanilla Wafers: Pulse the vanilla wafers in a food processor until they are finely crumbled. Transfer the crumbs into a large mixing bowl to form the base of your rum ball mixture.
- Process Nuts: Using the same food processor, pulse the cooled toasted nuts until they are crushed and crumb-like. Add these to the mixing bowl with the vanilla wafer crumbs.
- Combine Dry Ingredients: Add the powdered sugar, unsweetened cocoa powder, and ground cinnamon to the bowl. Whisk all the dry ingredients together thoroughly until evenly distributed.
- Mix Wet Ingredients: In a separate small bowl, whisk together the dark rum and honey until smooth and fully combined.
- Combine Wet and Dry Mixtures: Pour the rum and honey mixture into the bowl with the dry ingredients. Use a spatula to mix everything together until a consistent dough forms. If the dough feels warm, refrigerate it for approximately 30 minutes to firm up and make rolling easier.
- Form Rum Balls: Scoop the dough using a cookie scoop (size #40 or #50 recommended) and roll it between your hands to form smooth, round balls. Adjust size as preferred.
- Coat Rum Balls: Roll each ball in your choice of toppings: powdered sugar, unsweetened cocoa powder, or crushed pecans. You can mix and match coatings as desired for variety.
Notes
- Gluten Free Notes: Substitute vanilla wafers with gluten-free graham crackers, gluten-free shortbread cookies, or gluten-free sugar cookies. Ensure cookies are hard and without filling. Verify that the rum is gluten-free.
- Nut Options: You can use pecans, walnuts, almonds, or hazelnuts based on preference or availability.
- Rum Options: Use dark rum or spiced rum for fuller flavor. For higher alcohol content, 151-proof rum works well.
- Alcohol-Free Version: Replace rum with 1-2 teaspoons of rum extract plus enough water or apple juice to make up ½ cup liquid.
- Storage: Store rum balls in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 2 months.
- Make-Ahead: Rum balls taste even better after 2-3 days as flavors meld, making them ideal for early holiday preparation.
Nutrition
- Serving Size: 1 rum ball (approx. 20g)
- Calories: 120
- Sugar: 10g
- Sodium: 25mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 0mg
