Rum balls

Step 1

Toast the pecans on a baking sheet at 350F for about 10 minutes. Move the pecans around on the baking sheet halfway through. Set aside to cool.

Step 2

Add the cookies to the bowl of your food processor and pulse until crushed. (you'll use about 2/3 a box if you're using Nilla Wafers. Transfer to a large bowl.

Step 3

Add the cooled toasted pecans to the bowl of your processor and pulse until finely chopped but not pulverized. If you go to far you'll have pecan butter. Transfer pecans to the same bowl. Remember to reserve 1/4 cup for rolling.

Step 4

Sift the powdered sugar, salt and cocoa powder into the bowl of dry ingredients and whisk together.

Step 5

In a small bowl mix the rum and honey together until the honey is completely dissolved.

Step 6

Add the rum mixture to the dry ingredients and mix together with a spatula. If there's any dry pocket just pour a splash or rum in and mix.

Step 7

Add about 1/4 cup of crushed cookies, cocoa powder, and powdered sugar to three small bowls for rolling the balls.

Step 8

Use a tablespoon to scoop out enough of the mixture to make a ball that's just over an inch in diameter. Roll out in the palms of your clean hands and then roll the balls in the crushed cookies, powdered sugar and/or cocoa powder.