Easy Traditional Rum Balls (Print version)

No-bake rum balls made with vanilla wafers, cocoa, pecans, and dark rum, rolled in your favorite coating.

# Ingredients:

For the rum balls

01 - 11 oz (310 g) vanilla wafers
02 - 1 cup (110 g) pecans, toasted and cooled
03 - 1 cup (120 g) powdered sugar
04 - 1/4 cup (25 g) unsweetened cocoa powder
05 - 1/2 teaspoon kosher salt
06 - 1/2 cup (120 ml) dark rum
07 - 2 tablespoons light corn syrup
08 - 1 teaspoon vanilla extract

For coating

09 - 1/2 cup (60 g) powdered sugar, cocoa powder, finely chopped pecans, shredded coconut, or sprinkles

# Instructions:

01 - Add the vanilla wafers and pecans to a food processor. Pulse until finely ground with no large pieces remaining.
02 - Transfer the crumb mixture to a large bowl. Stir in powdered sugar, cocoa powder, and salt until evenly mixed.
03 - Pour in the dark rum, corn syrup, and vanilla extract. Stir until the mixture is moist and holds together when squeezed.
04 - If the mixture feels very sticky, cover and refrigerate for 20 minutes before rolling.
05 - Scoop tablespoon portions and roll into 1-inch balls. Roll each ball in the coating of your choice.
06 - Place the coated rum balls on a parchment-lined tray and refrigerate for at least 4 hours. Store chilled in an airtight container.

# Good to know:

01 - Makes about 36 small rum balls.
02 - Best made at least 4 hours ahead.
03 - Contains uncooked alcohol and is intended for adults.

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