If you are involved in any 12 step program or are allergic to nuts, this post is not for you - avert your eyes!
I recently visited an Italian bakery to get some freshly made bread (I know, I could make my own, get off my back) and while I was waiting for it to be sliced (I KNOW, I could do that too!) I nonchalantly browsed the sweet, delectable, mouth watering treats and knew I couldn't just leave with bread.
I picked up a
My soon to be MIL needed some help with her hostess gifts this year as timing hasn't been on her side. I offered to help her out by making peanut butter balls, some sugar cookies and felt something was missing. Alcohol perhaps? Yes, just not in my glass.
Hence the post.
Now you can make this with a bunch of varieties of nuts. Almonds, walnuts, hazelnuts would be good but I used pecans. You can also use dark or light rum - I chose BANANA. Banana goes with chocolate and it also is great with nuts. I think this might be something you will really enjoy!
Banana Rum Balls
1 1/2 c. finely crushed toasted pecans (place on a baking sheet at 350 for 8 minutes)
1 1/4 c. finely crushed vanilla wafers (you can use graham crackers, chocolate cookies whatever)
1/2 c. icing sugar
2 tbsp. cocoa powder
2 tbsp. light corn syrup
1/4 c. banana rum
In a bowl combine pecans and wafers and mix together.
Sift in icing sugar and cocoa powder and ensure it is blended well. Add corn syrup and rum.
Let chill for at least 30 minutes.
Take a teaspoon full and roll into a ball. I rolled them in chocolate sprinkles because that just seemed so rum ball like but you could dip them in chocolate, roll in icing sugar or cocoa.
Place in refrigerator to chill.
Can be kept for 2 weeks in an airtight container.
Serve at room temperature