Not for the faint of heart, these rum balls pack a boozy punch! An oven is not needed to whip up this classic adults-only treat, making it a welcome addition to your holiday baking.
Recipe by Liz Clements of Think Like a Baker, helping home bakers become confident and creative in the kitchen.
Rum Balls Yield: 5o rum balls
- 2 ½ cup (250g) cookie crumbs (Graham crackers or Nilla wafers)
- 1 ¼ cup pecans
- Pinch of salt
- ½ tsp ground cinnamon
- 1 cup (120g) powdered sugar (plus more for coating)
- 2 Tbsp cocoa powder
- 1 ½ Tbsp honey or light corn syrup
- ½ tsp vanilla extract
- ½ cup Distiller’s Workshop Spiced Rum
In a food processor pulse the cookie crumbs and pecans together until very fine.
Add in powdered sugar, salt, cinnamon, and cocoa powder and pulse to combine.
Add honey and vanilla to the food processor and pulse the machine while you slowly pour in the rum.
The mixture should come together to form a “dough” and should look relatively smooth. If it seems stiff or dry, add more rum.
If the mixture is too wet to form into balls right away, leave uncovered at room temperature until it’s the consistency of fresh playdough and rolls easily into a ball.
Measure each piece to about 1-1 ½ tsp each.
Roll into balls and toss in powdered sugar.
Store in a covered container in the fridge for up to one month and bring them to room temperature before serving.
If the powdered sugar coating fades over time, just toss them in more powdered sugar to freshen them up.
Other finishing ideas: Try rolling the rum balls in cocoa powder, turbinado sugar, nonpareil sprinkles, or finely chopped nuts.