Bourbon (or rum) balls are one of the world’s oldest confections, originating I imagine, as a way to make use of broken, old, or stale things that are otherwise inedible. In this case, it’s cookies. Cookies crushed up and mixed with other stuff like booze and nuts and sugar to make foolproof little cherry bombs of liquor. In the southern US, these are usually made with bourbon and pecans, rather than rum and some other kind of nut.
This is our friend Steph’s recipe. (Thanks, Steph!) I’ve given you the recipe exactly as she gave it to me. The changes I made in the video were to use pecans instead of cashews and honey in place of corn syrup. Corn syrup is much more traditional, I think these days, but either one gives you the stickiness required. These rum balls will keep up to a month in a cool place, in an airtight container, and they get better as they age like most delicious things and fruit cake. I kid! I love fruitcake, too!
Bourbon Balls Video
Bourbon or Rum Balls Recipe — Printable!
- 3 cups crushed Vanilla Wafers (1 box)
- 1 cup ground nuts (any variety–I use cashews cause they’re my fave but whatever will do)
- 1 cup powdered sugar
- 1 tablespoon white corn syrup
- 1½ tablespoons cocoa
- ½ cup bourbon or rum (I usually blurp in another nice big splash after that for extra booziness)
- Moosh everything together until smooth and then form into balls. (Hilah’s note: I make tablespoon size balls and get about 24 of them from this recipe.)
- Roll in more powdered sugar and then stick in refrigerator.
- Try to stay away from them until they chill a bit. Fail miserably.
Some other recipes that typify American (US) Christamases:
This one also has bourbon in it because we Americans can’t get enough of that stuff!
So called because of the high quantity of eggs and, yes, bourbon.
Texas Christmas traditions!