Rum Balls

11 Ratings
  • prep time 30 min
  • total time 60 min
  • serves 60
Rum Balls

Also known as: "You Are Lucky I Didn't Rip Your Rum Balls Off" This recipe was inspired by non other than Jesse James. I thought, “If my man ever did something like that to me one discretion after another, what would I bake? How would I get through this ordeal?” I knew it would involve alcohol and lots of nut crushing and from there the rum balls were born. So get out your baking hammer, ladies, it’s time to crush some nuts and by nuts I mean almonds! And to the lovely, talented Sandra Bullock, this recipe is for you! Courtesy of The Happy Baker, Erin Bolger.

Christmas, Dessert, Snack


1 ½ cups of almonds (smashed into very fine pieces and roasted in the oven at 350 degrees for approximately 7 minutes; stirring often)

1 ¼ cups of vanilla wafer cookies (finely crushed)

½ cup icing sugar

3 tablespoons cocoa

3 tablespoons corn syrup

⅓ cup of rum

Icing sugar for rolling


1. In a medium-sized bowl, combine the crushed almonds, crushed wafer cookies, icing sugar and cocoa. Stir in the corn syrup and rum; mix thoroughly. Put the mixture in the fridge to firm up for easier handling, about 30 minutes.

2. Roll small amounts of mixture into small balls and then roll in icing sugar (you will need about 1/4 cup of icing sugar to roll them in). Let rum balls sit in the fridge for a day or two. It's really important for all the ingredients to hang out and get to know each other (you know, like your ex did with his “indiscretions”), it adds to the overall flavour and softens the alcohol taste. Store in an airtight container in the fridge.

See more: Christmas, Dessert, Snack

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