Recipes Desserts Rum Balls Be the first to rate & review! These lightly boozy balls come together in about 30 minutes. While you can eat them soon after they’re made, they taste best the day after. Slideshow: More Dessert Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon.Experience: As the chef de cuisine at Lincoln Station, Anna had the opportunity to create a full menu and develop recipes for the standing menu and deli case. She parlayed that experience into contract restaurant consulting for Baked NYC. In addition to her work at Food & Wine, Anna took on such freelance projects as recipe testing for The Smitten Kitchen Cookbook (2012) and Gluten-Free Girl Everyday. (2013) and Food Network. She became a recipe developer for Martha Stewart & Marley Spoon and Dinnerly in 2017. Anna now oversees the Martha Stewart & Marley Spoon menu management team.Education: Anna earned a Bachelor of Arts in Anthropology from Grinnell College. She received formal training in Culinary Arts at the Institute of Culinary Education. Food & Wine's Editorial Guidelines Published on July 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Danica Jorge Active Time: 35 mins Total Time: 1 hrs Yield: 32 balls Ingredients 1 cup pecan pieces 50 chocolate wafer cookies, such as Nabisco Famous (about 10 ounces) 1 1/2 cups confectioners’ sugar 2 tablespoons unsweetened cocoa powder 2 teaspoons kosher salt 2 tablespoons light corn syrup 2 tablespoons honey 1/4 cup plus 2 tablespoons light rum Directions Preheat the oven to 350°. Spread the pecans in a pie plate and bake for 10 minutes, until toasted. Let cool slightly. Using your hands, break the chocolate wafer cookies into large pieces over a food processor bowl. Add the cooled pecans and pulse until fine crumbs form. Add 1 cup of the confectioners’ sugar to the food processor along with the cocoa and kosher salt. Pulse until combined. Scrape into a large bowl. In a small saucepan, combine the corn syrup with the honey. Bring to a low simmer over moderate heat, until the mixture is looser and more liquid, about 2 minutes. Remove the saucepan from the heat and whisk in the rum. Pour the rum into the bowl with the chocolate. Using a rubber spatula, stir until well combined. Using a fine mesh sieve, sift the remaining 1/2 cup of the confectioners’ sugar into a shallow bowl. Line a rimmed baking sheet with parchment paper. Using a tablespoon, scoop 32 portions of the chocolate mixture and shape into balls. Working in batches, roll the rum balls in the confectioners’ sugar, gently shaking off the excess. Return to the prepared baking sheet. Cover the baking sheet loosely with plastic wrap and refrigerate until chilled, at least 25 minutes. Serve cold. Make Ahead The rum balls can be refrigerated between layers of parchment or wax paper in an airtight container. Rate it Print