After reading about all the Christmas activities that are going to invade our hobby in the next few weeks, what better way to get into the Chrissy DX spirit than with a magnificent ‘Snack in the Shack’ Christmas Recipe?

Rum balls are the perfect adult indulgence for as their name implies, 'rum' balls contain rum and since we do not bake these little treasures the alcohol taste and content are not lost during baking. Balls taste really delicious, rum balls that is, and are so quick and easy to make that they make awesome snacks in the shack — giving you that little bit extra when you’ve just had a DXtra long session behind the mic.

Now, I will tell you a few ways to maximise the flavour of these little gems… First, I recommend toasting the pecans to bring out their wonderful flavour. Then you can either chop them up finely with a knife or you can shred them in your food processor. Just make sure you do not process the nuts to a paste. And don't feel you have to use pecans, for walnuts, hazelnuts, or almonds also make excellent rum balls.

While many recipes call for finely crushed vanilla wafers, I have recently taken to using crushed shortbread cookies. Other ideas are to use crushed meringues, ginger cookies, chocolate wafers, or even leftover cake can be substituted for the vanilla wafers.

When it comes to the other ingredients in this shack snack recipe, cocoa powder means either natural or Dutch-processed, your choice. Rum means dark, white, or light but I prefer Bundy rum because it is Australian made and a nice drop. I also love the bear — he is so cute!

Although these little rippers are called rum balls you could make bourbon balls simply by replacing the rum with bourbon.

You will probably notice that after mixing the ingredients the batter can be quite sticky. So, to prevent your hands from becoming a mess, I usually first chill the batter for about 30 minutes and then I lightly butter the palms of my hands before forming the balls. While I like to roll the balls in powdered sugar, you could also roll them in granulated white sugar, cocoa powder or even chopped nuts.

These really taste better if left for at least a few days so the flavours have time to mingle and soften. Make sure to store the rum balls in a covered container in the refrigerator but bring them to room temperature before serving or eating in the shack.

Ingredients

* 1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
* 1 1/4 cups (120 grams) finely crushed shortbread or vanilla wafer cookies
* 1/2 cup (55 grams) confectioners sugar (powdered or icing)
* 2 tablespoons (12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)
* 2 tablespoons light corn syrup
* 1/4 cup (60 ml) rum
Garnish:
* 1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

(Makes about 4 dozen (48 rum balls))

Method

1. To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in centre of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.

2. Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans.
3. To this mixture add the confectioners — sugar and cocoa powder and stir until combined.

4. Add the corn syrup and rum and mix well.

5. Chill if necessary and then shape into 1 inch (2.54 cm) balls.

6. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.

7. Store in an airtight container in the refrigerator.

Note: These are best if made several days in advance of serving to allow the flavours to mingle.

8. Serve at room temperature.

Please send me a photo of your rum balls if you like!

73’s

Miss Deb
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The Sexy Chef