Jamacan Rum Balls

By Kmac_4

Ingredients

• 4 C finely crushed vanilla wafers (a 12 oz. box is about 2 1/2 C crushed)
• 1 C chopped nuts - pecans
• 1/2 C white Karo syrup
• 1/2 C rum
• 2 T Nestles sweet dry cocoa
• 1 T strong brewed coffee
• Coating
• dry cocoa
• powdered sugar
• chocolate sprinkles

Details

Servings 60

Preparation

Step 1

Crush vanilla wafers in a food processor. Chops nuts finely in a food processor.

Mix in Karo syrup, rum, cocoa and coffee. Stir thoroughly.

Rub hands with powdered sugar. Make small balls to fit into a paper bonbon cup. Dip in cocoa or powdered sugar or sprinkles to coat.

Refrigerate until you serve them. They last a month in fridge.