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