Traditional Rum Balls

Learn to make traditional rum balls using dark rum, pecans, Nilla wafer cookies, cocoa powder, powdered sugar, salt and honey.

Course Dessert

Cuisine American

Keyword Rhum Balls, Rum Balls, Traditional Rum Balls

Prep Time 20

Servings balls

Calories 83kcal

Begin by placing the vanilla wafers in a food processor and pulsing until they are crumbs. Set aside and do the same thing with the pecans.
Add all the dry ingredients (vanilla wafer crumbs, pecan crumbs, powdered suagr, cocoa, a pinch of salt) to a bowl and mix until well combined.
Next, add honey and rum. Combine with a spoon until well mixed. If you need to, use your clean hands to mix the ingredients evenly. Do this until all your mixture is slightly moist.
Next, press the mixture into balls. I rolled mine by hand and ended up with 28 balls from these ingredients.
Last, roll your finished balls in cocoa powder (you may also use powdered sugar) as a garnish.
Store at room temperature until ready to serve.

You can store these balls in a container at room temperature for up to one week. If you prefer to make them ahead (or save some of your batch), you can also freeze them for up to three months.
Some people like to keep their balls in individual mini cupcake liners (so they look like a box of chocolates) for serving. This a a great option if making them for a party.
What is a substitute for Nilla wafers? If you don't have Nilla wafer cookies on hand, you can use a similar crispy store-bought cookie. You may also try it with a soft cookie, but the closest substitution would be another crispy cookie.