Drunken Rum Balls!

Ah, New Year’s Eve. A time when we celebrate this year’s successes and next year’s possibilities. A friend of mine once said something very wise (in my opinion): “I don’t make New Year’s Resolutions. I make decisions.” I really like that.

I always find it interesting how some people decide to ring in the new year. I know some who refuse to go anywhere, staying in and going low key. Some who could care less and sleep through it – go to bed early, even! For me, whether I’m home or out, I enjoy the decadence of a new beginning. The lavish. The slightly over-the-top excessive. And so… Drunken Rum Balls.

Drunken Rum Balls

1/2 cup ‘Nilla Wafers or Graham Crackers, finely chopped in a food processor
1½ cups pecans, finely chopped
½ cup confectioner’s sugar, + some extra for coating
2 tablespoons corn syrup
2 tablespoons chocolate cocoa powder, I prefer dark
1/4 – 1/3 cup rum
shredded coconut, opt for coating

Mix all ingredients together in a large bowl. You will note that the rum amount has a range. If you want to go a little lighter on the strength, go for ¼ cup. But in the name of NYE, I always opt for 1/3 cup.

When using the 1/3 rum mixture, your mixture will be slightly loose. If you have some time, you can allow the mixture to refrigerate for a while to set up. This will make forming the ball shape easier. If not, no worries. Just roll with it. (Ha! A little rum ball humor there!)

In a separate bowl, add powdered sugar and shredded coconut. Here’s your chance to get creative. I added some sparkly crystals to my last batch. You can try other sprinkles, colored crystals, etc. You can skip the coconut altogether. You can skip the extra powdered sugar. Have some fun and see what you can come up with!

Form the rum ball mixture into 1-inch sized balls. Cover with your coating and continue to roll into ball shape, adding more coating as you go along, as necessary. It’s a messy process, but that reminds me of another wise quote: “Never trust a chef who doesn’t lick her fingers.” 😃