- 2-1/2 cups crushed vanilla wafers (about 75 wafers)
- 1 cup ground pecans
- 1 cup confectioners' sugar
- 2 tablespoons plus 2 teaspoons baking cocoa
- 1/4 cup rum
- 3 tablespoons honey
- 2 tablespoons water
- Additional confectioners' sugar and/or crushed vanilla wafers
- In a large bowl, combine the wafer crumbs, pecans, confectioners' sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
- Shape into 1-in. balls. Roll in additional confectioners' sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.
Reviews for Rum Balls
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"I make these every year for Christmas or New Year's. They turn out great and look just like the picture. You can also adjust the amount of rum."
"The Rum Balls turned out great!!! I used Bacardi Gold Rum and it was awsome!!! The recipe is so versatile, quick and taste yumm!!! In addition, my diabetic mother ate some and she was just fine. Her sugar level that night was under 150, which is really good. She did not need a shot or anything. It is all in how much is consumed and what was ate before hand."
"I love this recipe- it's so easy and tasty! The rum is subtle and not overwhelming. They won first place at a cookie exchange this year!"
"I don't know how this rexipe can be considered diabetic friendly, like it so designates. My diabetic diet specifically says that alcohol is not allowed, nor is refined sugar (the recipe uses powdered sugar, which is refined), nor is honey allowed. The vanilla wafers have a considerable amount of sugar in them too. A diabetic eating these would go into sugar shock in no time!"
"I used to wait for christmas for my father in law to make rum and bourbon balls. Sorry dad...I can make my own now! These are fantastic, especially after a few days of the flavors melding. I'm going to substitute almonds next time because thatis what dad makes and I am partial to his rum balls."