Name: Nonalcoholic Rum Balls
Total time: 1 h 35 min
Ingredients: 1 cup granulated sugar; 5 cups (12 ounces/340 grams) vanilla wafer cookies; 1 1/4 cups pecans , toasted; 1 cup (4 ounces/113 grams) confectioners' sugar; 1/4 cup light corn syrup; 1/4 cup root beer; 1 tablespoon alcohol-free imitation vanilla extract; 1/8 teaspoon salt

Why This Recipe Works

Rum balls are usually boozy no-bake confections made by combining crushed cookies with rum and a binder. For a nonalcoholic take, we ditched the rum in favor of root beer. We tried other liquids but found that the root beer provided caramel notes similar to those in the rum. For the cookie base, we chose ground vanilla wafers for their straightforward sweet flavor. Toasted pecans added nutty depth. Light corn syrup was our favorite binder: It held the treats together without adding unwanted flavors. A quick roll in granulated sugar gave the rum balls a holiday-ready look.

Before You Begin

We developed this recipe using a 12-ounce box of vanilla wafers, but the cookies are also available in 11-ounce boxes. If all you can find is an 11-ounce box, there’s no need to buy a second box to make up the extra ounce; just make the balls with 11 ounces of cookies.

Instructions

Place granulated sugar in shallow dish. Process cookies and pecans in food processor until finely ground, about 20 seconds. Transfer to large bowl. Stir in confectioners’ sugar, corn syrup, root beer, vanilla, and salt until fully combined.

Working with 1 tablespoon at a time, shape mixture into balls. Transfer balls to dish with granulated sugar and roll to evenly coat; transfer to large plate. Refrigerate rum balls until firm, at least 1 hour. Serve. (Rum balls can be refrigerated for up to 1 week.)