Holiday Rum Balls

3 cups vanilla wafer crumbs (about 12 ounces), see note

½ cup ground pecans

3 tablespoons Hershey special dark cocoa powder

1 cup confectioners' sugar

3 tablespoons dark corn syrup

3 tablespoons water

2 tablespoons dark rum

Garnish

½ cup confectioners' sugar (sifted)

2 tablespoons ground pecans

2 tablespoons red sanding sugar

In a large mixing bowl, whisk wafer crumbs, ½ cup ground pecans, cocoa powder and 1 cup confectioners' sugar until evenly combined. Set aside.

In a small bowl, stir corn syrup, water and rum until combined. Pour over crumb mixture and stir with fork until evenly absorbed and combined. Gently press together to create dough ball.

Turn dough onto plastic wrap and form into flat disk. Cover with plastic and chill 1 to 2 hours until slightly firm.

In pie plate or flat bowl, stir ½ cup confectioners' sugar, 2 tablespoons ground pecans and sanding sugar together until evenly combined. Set aside.

Using small scoop or spoon, portion dough into 1-inch balls. Gently roll between palms and roll in garnish sugar. Store balls at room temperature in a tightly covered container, single layer, for 4-7 days before serving.

Makes 36 rum balls.

Baker's hints: Use food processor or blender to crush/grind vanilla wafers into fine crumbs. For a more savory twist, replace ground walnuts for the pecans in the balls and garnish.

Nutritional values per serving: 68 calories, 2 g fat (trace amount saturated fat), 1 g protein, 12 g carbohydrates, trace amount fiber, 3 mg cholesterol, 24 mg sodium.