pat's Recipe

Crunchy Spiced Rum Balls

Category: Cookies

Makes about 18
1/2 cup raisins , chopped fine
1/4 cup spiced rum (such as Captain Morgan's)
1 cup confectioners' sugar
2 tablespoons cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 cup granulated sugar
3/4 cup cornflakes
12 vanilla wafers
3/4 cup whole almonds , toasted
1/2 cup sweetened shredded coconut
2 tablespoons light corn syrup


1. Soak raisins and rum in small bowl until raisins plump, about 10 minutes. Whisk confectioners' sugar, cocoa powder, cinnamon, nutmeg, and salt in large bowl until combined. Place granulated sugar in shallow dish.

2. Process cornflakes, vanilla wafers, almonds, and coconut in food processor to fine crumbs and add to confectioners' sugar mixture. Mix in corn syrup, plumped raisins, and rum until mixture looks wet. Shape mixture into 1-inch balls, roll in granulated sugar, transfer to large plate, and refrigerate until firm, about 1 hour. (Rum balls can be refrigerated in airtight container for up to 1 week.)