Rum Balls — The Sweet We Save for When the Year Turns

New Year's. We came home from Las Cruces December twenty-eighth. Diego flew back to CSU New Year's Day. The twins started a new semester at school. Sofia started indoor track. Lisa was at the ER. I was at the office.

I made buñuelos again on the first Sunday of the year. The cinnamon sugar. The crisp dough. The whole family ate them. Lisa kissed me at midnight. We toasted with sparkling cider. We went to bed. The road bends. Feed your people. The game is won at the table.

The buñuelos are the Sunday ritual — the reset, the warmth, the thing that says we made it through another week. But when midnight actually comes, when Lisa kisses me and Diego’s already on a plane back to Colorado and the twins are half-asleep on the couch, I want something small and a little indulgent that doesn’t require me to stand over a fryer. These rum balls are exactly that — rich, festive, and made ahead so the night can just be the night. We set them out with the cider, and they disappear before the countdown ends.

Rum Balls

Prep Time: 20 min | Cook Time: 0 min | Total Time: 20 min + 1 hr chilling | Servings: 24 balls

Ingredients

• 2 1/2 cups crushed vanilla wafers (about 60 wafers)
• 1 cup powdered sugar, divided
• 2 tablespoons unsweetened cocoa powder
• 1 cup finely chopped pecans or walnuts
• 3 tablespoons light corn syrup
• 1/3 cup dark rum
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• Extra powdered sugar or cocoa powder for rolling

Instructions

1. Crush the wafers. Place vanilla wafers in a zip-top bag and crush with a rolling pin until you have fine, even crumbs. Transfer to a large mixing bowl.
2. Mix the dry ingredients. Add 3/4 cup of the powdered sugar, the cocoa powder, the chopped nuts, and the pinch of salt to the bowl. Stir to combine evenly.
3. Add the wet ingredients. Pour in the corn syrup, dark rum, and vanilla extract. Stir until the mixture comes together into a firm, slightly sticky dough. If it feels too dry, add rum one teaspoon at a time.
4. Roll into balls. Scoop about 1 tablespoon of dough and roll between your palms into a smooth 1-inch ball. Repeat with the remaining dough.
5. Coat the balls. Pour the remaining 1/4 cup powdered sugar (or cocoa powder if preferred) into a shallow bowl. Roll each ball until fully coated, then set on a parchment-lined baking sheet.
6. Chill before serving. Cover and refrigerate for at least 1 hour, or overnight. The flavor deepens the longer they rest. Store in an airtight container in the refrigerator for up to 2 weeks.

Nutrition (per serving)

Calories: 105 | Protein: 1g | Fat: 4g | Carbs: 15g | Fiber: 1g | Sodium: 45mg