PECAN RUM RECIPES

Name: Rum Balls
Prep time: 40 min
Total time: 40 min
Yield: 3-1/2 dozen.
Ingredients: 2-1/2 cups crushed vanilla wafers (about 75 wafers); 1 cup ground pecans; 1 cup confectioners' sugar; 2 tablespoons plus 2 teaspoons baking cocoa; 1/4 cup rum; 3 tablespoons honey; 2 tablespoons water; Additional confectioners' sugar or crushed vanilla wafers

RUM BALLS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Rum Balls Recipe: How to Make It - Taste of Home image

Rum flavor comes through nicely in these traditional, no-bake rum balls. I like to make a few dozen at a time and give them to my neighbors for Christmas—Audrey Larson, Bloomington, Minnesota

Provided by Taste of Home

Categories Desserts

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0 minutes

Yield 3-1/2 dozen.

Number Of Ingredients 8

Ingredients

2-1/2 cups crushed vanilla wafers (about 75 wafers)
1 cup ground pecans
1 cup confectioners' sugar
2 tablespoons plus 2 teaspoons baking cocoa
1/4 cup rum
3 tablespoons honey
2 tablespoons water
Additional confectioners' sugar or crushed vanilla wafers

Steps:

Mix together wafer crumbs, pecans, confectioners' sugar and cocoa. Combine rum, honey and water; stir into crumb mixture. Shape into 1-in. balls. Roll in additional confectioners' sugar or wafer crumbs. Store in an airtight container.

Nutrition Facts : Calories 69 calories, FatContent 3g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 26mg sodium, CarbohydrateContent 9g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

EASY PECAN PIE RECIPE | EPICURIOUS

Easy Pecan Pie Recipe | Epicurious image

Try this easy pecan pie recipe—it's loaded with nuts and gets a little verve from orange zest. Homemade pecan pie for Thanksgiving is a Southern classic.

Provided by Andrea Albin

Total Time 5 hr (includes making pastry and cooling pie)

Cook Time 35 min

Yield 8 servings

Number Of Ingredients 10

Ingredients

Pastry dough
¾ stick unsalted butter
1¼ cups packed light brown sugar
¾ cup light corn syrup
2 teaspoon pure vanilla extract
½ teaspoon grated orange zest
¼ teaspoon salt
3 large eggs
2 cups pecan halves (½ pound)
Whipped cream or vanilla ice cream (for serving; optional)

Steps:

Preheat oven to 350°F with a baking sheet on middle rack.
Roll out pie dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into a 9-inch pie plate. Trim edge, leaving a ½-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Meanwhile, melt butter in a small heavy saucepan over medium heat. Add brown sugar, whisking until smooth. Remove from heat and whisk in corn syrup, vanilla, zest, and salt. Lightly beat eggs in a medium bowl, then whisk in corn syrup mixture.
Put pecans in pie shell and pour corn syrup mixture evenly over them. Bake on hot baking sheet until filling is set, 50 minutes to 1 hour. Cool completely.

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Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans 10 minutes before removing to wire racks to cool., Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

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