Rum Balls

• 1/2 cup toasted pecans finely chopped, hazelnuts, walnuts, or almon
• 1 1/4 cups vanilla wafer cookies finely crushed, shortbread cookies
• 1/2 cup confectioners' sugar powdered or icing
• 2 tablespoons cocoa powder Dutch processed or regular unsweetened
• 2 tablespoons light corn syrup
• 1/4 cup rum
• 1/2 cup confectioners' sugar sifted, powdered or icing

1. Toast nuts. Move rack to center of oven and preheat to 350 degrees Farenheit. Put pecans on baking sheet and toast for 8 minutes, until lightly brown and fragrant. Let cool completely and then chop finely.
2. Use a food processor to crush vanilla wafers until finely ground
3. Mix cookie crumbs with pecans in a bowl
4. Add confectioners sugar and cocoa powder and stir to combine
5. Add light corn syrup and rum and mix until combined
6. If needed, chill the mixture and then form into 1 inch balls (chilling the mixture will help with stickiness, and you can also lightly butter your hands)
7. Roll the rum balls in the sifted confectioners sugar reserved for topping

pecans, vanilla wafer cookies, sugar, cocoa powder dutch, light corn syrup, rum, sugar

Taken from www.yummly.com/recipe/Rum-Balls-1671988 (may not work)