Ginger rum balls
Featured Pinch Tips Video
- about 9 ounces good-quality purchased gingersnaps
- 1 cup pecans
- 1 cup powdered sugar, plus powdered sugar on a plate for dusting the finished balls
- 1/4 cup spiced rum
- 3 tablespoons honey
1in a food processor, finely grind the gingersnaps. You should have 2 cups. Transfer them to a bowl.
2In the processor, grind pecans, leaving a bit of texture. Transfer the pecans to a bowl with the gingersnaps crumbs. Add the 1 cup powdered sugar, the rum, and the honey and mix thoroughly
3Cover and let stand at room temperature for about 15 minutes, to make them easier to roll. Form the mixture into 1 inch balls. Roll the balls in the powdered sugar on a plate.
4Roll the balls in the powdered sugar on a plate. Transfer to an airtight storage container and hold at room temperature. Balls will also keep for at least 10 days. Roll the balls in more powdered sugar if desired just before serving. Makes about makes about 30 one inch balls.