Rum balls with pecans are the ULTIMATE holiday candy! SWEET, NUTTY, and a hint of SPIRIT, these treats are the PERFECT gift or addition to a cookie table at your holiday party.
If you’d rather skip my essential cooking tips and tricks and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Message for 21+ This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
PECAN RUM BALLS
Have you ever had rum balls? How about bourbon balls?
They are practically the same thing just different in spirit!
Rum balls have always had a place on our Christmas cookie table and I couldn’t wait to share my family’s recipe with you.
This traditional holiday candy is a staple for us and will become one for you too. Perfect for cookie exchanges, giving as a gift for neighbors and coworkers, you might have to make more than one batch at at time!
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RUM BALLS WITHOUT VANILLA WAFERS
- powdered sugar
- lemon juice
The lemon juice helps to cut through the richness of the butter and sugar and compliments the rum so well.
Notice how they don’t have crushed vanilla wafers or graham crackers? That means that these easy rum balls are also gluten free.
No corn syrup or sweetened condensed milk either which makes me feel less guilty about eating so many of these over the holidays.
HOW TO MAKE NO BAKE RUM BALLS
ONE: Mix together the rum and lemon juice and set aside. Mix together the butter and confectioners sugar in a large bowl.
TWO: Pour the rum and lemon juice mixture in the powdered sugar/butter mix. Stir until combined. Fold in the pecans.
THREE: Roll into balls about 1 inch in diameter. I like to use an ice cream scoop so they are all the same size and it keeps my hands clean.
FOUR: Roll in sprinkles if desired. Place in the refrigerator and let chill for 1 hour. Enjoy!
I wouldn’t make the rum balls more than one inch balls in size. They are potent and rich and will overwhelm your senses quickly!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
CAN YOU MAKE RUM BALLS WITHOUT VANILLA WAFERS?
This is the perfect recipe for that! Of course, it makes them a little more potent:)
CAN RUM BALLS GET YOU DRUNK?
Rum balls are made with actual rum and are considered alcoholic so please enjoy responsibly.
WHAT CAN I USE INSTEAD OF RUM IN RUM BALLS?
If you don’t want to use rum, feel free to use another spirit or water for that matter. It will take all the fun out of them being rum balls though.
WHY ARE MY RUM BALLS DRY?
If your rum balls come out dry or are hard to shape, add a little more butter or rum and stir the mixture again. Keep adding 1 tablespoon at a time until the batter is the right consistency.
WHAT IS THE BEST RUM FOR RUM BALLS?
I like to use white rum, but you can use flavored rum, spiced rum, or your favorite dark rum.
WHAT DO YOU ROLL RUM BALLS IN?
- rainbow sprinkles
- chocolate sprinkles
- powdered sugar
- cocoa powder
- chopped nuts
- wafer crumbs
HOW DO YOU STORE RUM BALLS?
Because of the butter, you should store them in the refrigerator. They will last for two weeks if kept in an air tight container.
CAN I FREEZE PECAN RUM BALLS?
Yes, you can freeze them for up to a month in an airtight container.
Looking for a truffle small sweet to take to a party you’ve been invited to? Check out all my small sweets recipes, both sweet and savory, to fit your special occasion!
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In less than 5 minutes you can have the rum balls ready to go!
MORE EASY APPETIZERS
BEST RUM BALL RECIPE
- 2 pounds powdered sugar
- 1 1/2 sticks of butter
- 1 tablespoon +1 teaspoon lemon juice
- 1/2 cup rum
- 1 cup chopped pecans
- Mix together the rum and lemon juice. Set aside.
- Mix together the butter and powdered sugar.
- Pour the rum and lemon juice mixture in the powdered sugar/butter mix.
- Stir until combined. Fold in the pecans.
- Shape into 1-inch balls.
- I like to use an ice cream scoop so they are all the same size.
- Roll in sprinkles if desired.
- Place in the refrigerator and let chill for 1 hour.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 50 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 22mgCarbohydrates: 18gFiber: 0gSugar: 18gProtein: 0g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
Other great #ChristmasSweetsWeek recipes to try:
Frozen White Hot Chocolate from Jonesin’ For Taste
Instant Pot Peppermint Hot Chocolate from The Crumby Kitchen
Salted Caramel Hot Chocolate from Rants From My Crazy Kitchen
Salted Caramel Mocha Latte from Hezzi-D’s Books and Cooks
Eggnog Gingerbread Layer Cake from Culinary Adventures with Camilla
Italian Anise Biscotti from Blogghetti
No-Bake Gingerbread Cheesecake from Daily Dish Recipes
Orange Meltaways from An Affair from the Heart
Snowman Christmas Cake from The Redhead Baker
Snowmen Macarons from A Kitchen Hoor’s Adventures
This recipe is intended for individuals ages 21 & up. Please drink responsibly.
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