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Growing up, my grandma’s honey rum balls were a Christmas tradition I looked forward to all year. She’d let me help roll them while telling stories about how she learned the recipe from her own mother back in the 1950s. I remember sneaking extras when she wasn’t looking, thinking I was so clever (though I’m sure she knew). Now that I make them myself, I realize why she only made them during the holidays – they’re dangerously good, and it’s impossible to eat just one. The best part? You don’t even need to turn on the oven. Just mix, roll, and try your best to wait while they set in the fridge.
Ingredient Substitutions
Vanilla wafers can be replaced with graham crackers or digestive biscuits for a similar texture and flavor profile. Use the same weight (250g) of crushed crackers or biscuits. Pecans can be substituted with walnuts or almonds, maintaining a comparable nutty flavor and crunch. Use an equal amount (135g) of your chosen nut. Dark rum can be swapped with bourbon or brandy for a different flavor profile while still providing the necessary alcohol content. Use the same volume (80ml) of your preferred spirit. For a non-alcoholic version, try using rum extract mixed with apple juice or grape juice, adjusting the liquid amount as needed to achieve the right consistency. These substitutions allow for dietary flexibility while preserving the essence of the honey rum balls recipe.
| Preparation Time | 20-30 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 25-30 g
- Fat: 100-120 g
- Carbohydrates: 320-340 g
Ingredients
- 3 1/2 cups vanilla wafers (about 250g)
- 1 1/4 cups pecans (approximately 135g)
- 1 cup icing sugar (around 120g)
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/3 cup dark rum (80ml)
- 2 tablespoons light corn syrup
Step 1: Prepare the Nilla Wafer and Pecan Mixture
Start by placing the Nilla wafer cookies in the bowl of a food processor.
Process them for about 10 to 15 seconds until fine crumbs form, breaking up any large pieces.
Transfer the crumbs to a large mixing bowl.
Next, add the pecans to the food processor and pulse them 8 to 10 times until they are finely chopped.
Add the chopped pecans to the bowl with the Nilla wafer crumbs.
Step 2: Combine Dry Ingredients
Sift sugar, cocoa powder, and a pinch of salt over the Nilla wafer and pecan mixture in the large bowl.
This step ensures even distribution of dry ingredients and prevents any lumps.
Step 3: Mix in Rum and Corn Syrup
In a small bowl, whisk together the rum and corn syrup until they are well combined.
Pour this rum mixture over the dry ingredients.
Use a spatula to mix everything together until the mixture is moistened evenly and holds together when squeezed.
If you encounter any dry pockets, add a splash of rum and mix again.
Step 4: Form the Rum Balls
Use a tablespoon to scoop out enough of the mixture to form a ball that’s just over an inch in diameter.
Roll the mixture between the palms of your clean hands to create a smooth ball.
Continue this process with the remaining mixture until all rum balls are formed.
Step 5: Coat the Rum Balls
Roll each rum ball in your choice of coating, such as powdered sugar, cocoa powder, additional wafer crumbs, or finely chopped pecans.
This coating adds extra flavor and texture to the rum balls.
Step 6: Store and Age the Rum Balls
Place the finished rum balls in an airtight container.
They can be stored at room temperature for up to 2 weeks, or frozen for up to 3 months.
For the best flavor, allow the rum balls to age for a few days before serving as they tend to develop a richer taste.
