Want to bring a cool snack to that New Year’s Eve party? Try our recipe for rumballs – it’s a delicious, easy-to-make snack with just enough rum in it to give your night a little kick and warm you up. This recipe makes about 18 one-inch balls.
- 1 ½ Cup chopped walnuts or pecans
- 1 ½ Cup finely crushed nilla wafers
- ½ Cup confectioner’s sugar
- 2 Tbsp cocoa powder
- 2 Tbsp light corn syrup
- ¼ Cup rum (we recommend Flor de Cana)
- Confectioner’s sugar for garnish (or sprinkles, shredded coconut, or cocoa powder – your choice!)
First you’ll have to crush the nilla wafers. The easiest way to do this is with a blender or food processor, but if you don’t have one, a mortar and pestle works too. You probably don’t have that either, so put them in a sealed bag and smash them with a rolling pin. They should be like a powder.
Next, mix the nilla wafer powder with the chopped walnuts, confectioner’s sugar, and cocoa powder. Then mix in the corn syrup and rum using a spatula. It is inevitable that when you’re making rumballs you’ll add in a little extra rum. It’s ok to do it, but make sure not to add too much or the mixture will be too liquid. Put the bowl in the freezer for about 30 minutes to chill (this will make it less sticky).
Now comes the messy part. Put some sugar in a bowl. Make sure your hands are clean, grab a little of the rumball mixture, and roll it up into a ball. Then roll it in the sugar and place aside.
They do not need to be cooked or refrigerated. Just store them in a Tupperware container and serve them to your friends!