Little Drummer Boy’s ‘rum pum pum pm’ Toasted Pecan Rum Balls That Bring On The Jolly
These little golden-brown balls would not have that rum, pum, pum taste without Rum.
Nor would they taste anywhere near how they do, if Rum were not involved.
Some people make rum balls that suck, sorry not sorry.
I’ve tasted quite a few, and if I am going to chew a rum ball, then baby let it rain rum in my mouth!
My toasted pecan rum balls that celebrate rum and bring on the jolly will deliver!
The earliest memory I have of rum is rolling rum balls at home for my mom.
In fact, I remember tasting the dough, and my mom kept saying, “Dana stop eating the dough.”
Then, before we were done rolling, I would be rolling the confectioner sugar-coated balls across the table in full-on giggle blitzes.
Why?
Becuase those rum balls really had some alcohol in them.
Thanks, Mom, because You always make them right.
Now I’ve taken her recipe and flamed it just a bit more with the addition of ‘toasted pecans’.
So, who’s driving home tonight, cause, “1 rum ball at the mouth door, 2 more will knock your ass to the floor!”
Toasted Pecan Rum Balls
As an avid fan of both rum and pecans, it’s hard to go wrong when mixing both.
However, good recipes that carry a rum ball from the table to your mouth are harder to find.
What most lack is a good toasted nut.
In fact, most just lack the alcohol taste too.
I can’t tell you how many rum balls I have tried, but I’ve tried a few to be polite and lady-like.
The real answer is dozen after dozen or I would not dare write about how many people make them awful!
How Do You Make A Good Rum Ball?
Toast your nuts!
Don’t burn them.
Just toast them.
Then you can grind.
If you don’t like Pecans, you could sub a hazelnut or a walnut, but almonds change this whole flavor.
Cookies.
Sorry but this recipe needs brand name NILLA wafers.
The other wafers are garbage when ground and as a pro rummy ball gal, unless it’s Nilla it is NOT real.
Grind, not chop.
Chopping does not make what you need.
If you don’t have a grinder use a rolling pin and don’t stop until you are at powder consistency.
Want a spicy cookie? Try these Mexican Spicy Chocolate Cookies, OLE!
Rum Pum Pum Pum
So here’s your moment to shine, and rum in this recipe is rum.
Use what you’ve got, and you don’t need a top-shelf Rum, but don’t take the grocery shelf extract either!
But, “Hello I am TALKING TO YOU” don’t get stingy with that pour.
Whatever I write is a guide, but remember how to TIP the bottle and pour it in.
Yeah, not RUM extract, that’s not even a good flavor, it’s an extract.
REAL Rum Pum Pum.
1 rum ball at the mouth door, 2 more will knock your ass to the floor!
Now, as you make, sample.
The jolly is a taste-test here and one there.
You might feel this gain strength and deepen in taste as they sit a cool space.
Good for you, bring on the flavor, and they are even more divine after a few days in the fridge.
Remember, as you eat these little luscious balls of wonder, they will make the ‘stars of light’ seem like they are brighter.
Honestly, these will be the best you’ve had, I’ve heard that every time I share the recipe!
Don’t drink and drive.
Toasted Pecan Rum Balls
Ingredients
- 1 1/4 C Pecan Pieces toasted cooled, then ground
- 1 1/4 CUP Nilla Wafers Ground Not Chopped Into fine crumbs no subbing brands or taste will differ
- 4 Tablespoons of Dutch Cocoa Powder or you can use Hot COCOA Packets to get 3 TBSP
- Confectioner's Sugar 1 Cup_
- 2 Tablespoons of Maple Syrup
- Zest of an orange optional but oh so yummy! (1 Tbsp maximum )
- 1/4 C Rum
Instructions
- Preheat your oven to 350° F
- Line a small tray or oven-safe container with your unroasted pecans.
- Once the oven is ready, place your pecans in and watch them carefully for up to 7 minutes.
- They will burn so don't over cook.
- I suggest using a middle rack.
- Once toasted remove it from the oven and turn it off!
- Allow them to cool and then go ahead and chop them in a food processor, not to a powder but into smaller pieces.
- Next, grind your cookies in the food processor to a powdery-like consistency
- Add those to your bowl.
- Now toss in the nuts,.
- Then add in the powdered sugar, cocoa powder, and syrup.
- Mix to combine very well, make sure to mix from the bottom to ensure all ingredients are getting mixed in.
- Now it's time to add the rum, oh yum!
- Also if you are going to add orange zest this is when to do it.
- The batter will be sticky and that is right!
- If you don't think your batter will ROLL right now, refrigerate it for up to 4 hours.
- However, if it will roll (and it usually does), roll those balls out now.
- I use my cookie scoop and ball them one by one.
- Then after all the balls are rolled, I go ahead and roll them through the confectioner's sugar.
- Store in an airtight container for up to 2 weeks (I always store these at below 45 degrees and generally in the refrigerator.
- Enjoy! ~ Dana
