The Washington Post

Rum Balls

Rum Balls 30.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Holiday Cookies 2018 Dec 14, 2005

Start to finish, these potent treats can take as little as 8 minutes to make, and they taste even better in a day or two.

Make Ahead: The rum balls can be stored in an airtight container at room temperature for up to 5 days; they may need a renewed dusting of confectioners' sugar.


Servings: 30 - 35 pieces
Ingredients
  • 1 1/2 cups finely crushed vanilla wafers (from about 50 cookies)
  • 1/4 cup dark rum
  • 1/4 cup honey
  • 2 cups finely ground walnuts
  • Confectioners' sugar, for dusting

Directions

Combine the vanilla wafer crumbs, rum, honey and walnuts in a medium bowl, until thoroughly blended.

Shape into balls about 3/4-inch wide. Dust completely with a light coating of confectioners' sugar. (If you plan to freeze them, do not dust until they are defrosted.) Place in individual candy-size paper cups.


Recipe Source

Adapted from a 1970s Bacardi rum recipe booklet.

Tested by Bonnie S. Benwick.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per piece (based on 35): 80


% Daily Values*

Total Fat: 5g 8%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 10mg 0%

Total Carbohydrates: 8g 3%

Dietary Fiber: 0g 0%

Sugar: 5g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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