Usually my Mom would make them with crushed walnuts but I roasted and crushed some almonds. I already had one... yes, just one. Don't think they havent been calling me cause they have. Their drunken words calling me to come and consume them. I have been good. I have not heeded their call. I am looking forward to Christmas - eating one of those mellowed rum balls.
Adapted from this recipe at the Joy of Baking. I doubled the recipe. It's worth it.
1 1/2 cups (140 grams) toasted almonds, finely chopped
1 1/4 cups (120 grams) finely crushed vanilla wafer cookies
1 1/2 cup (165 grams) confectioners sugar(powdered or icing)
2 tablespoons (12 grams) cocoa powder
2 tablespoons light corn syrup
1/4 cup (60 ml) rum
Confectioners (powdered or icing) Sugar
Finely chopped nuts (pecans, walnuts, hazelnuts, almonds or pistachios)
Unsweetened Cocoa Powder
To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Put the almonds on a baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then chop the nuts finely with a knife or place the nuts in your food processor and pulse until finely chopped. Transfer to a large bowl.
Process the vanilla wafer cookies in the food processor until finely ground. Add the crumbs to the finely chopped almonds. Add in the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Add more rum if necessary ( are you kidding? Or you could drink it....).
Then roll the rum balls in confectioners sugar. Can be stored in an airtight container in the refrigerator for up to two weeks. Serve at room temperature.
Makes about 3 dozen (36 rum balls).